1 pound asparagus
1 tbsp olive oil
2 tsp salt
1/2 tsp fresh-ground black pepper
1/2 cup PLUS 2 tbsp balsamic vinegar
1/2 tsp brown sugar
1 lb penne
1/4 pound butter, cut into pieces
1/3 cup grated parmesan cheese, plus more for serving
PUTTING IT TOGETHER:
- Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
- Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
- Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.
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