Penne with Roasted Asparagus and Balsamic Butter

Ingredients

• 1 pound asparagus 
• 0.5 cup balsamic vinegar 
• 0.5 teaspoon brown sugar 
• 0.3 pound butter cut into pieces
• 0.5 teaspoon fresh-ground pepper black
• 1 tablespoon olive oil 
• 0.3 cup parmesan cheese grated plus more for serving
• 1 pound penne pasta 
• 2 teaspoons salt 

Equipment

• baking sheet
• sauce pan
• oven
• pot

Directions

1. Heat the oven to 40
2. Snap the tough ends off the asparagus and discard them.
3. Cut the spears into 1-inch pieces.
4. 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.
5. 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.
6. Remove from the heat.
7. Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes.
8. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt.
9. Serve with additional Parmesan.
10. Variations: Penne with Roasted Broccoli and Balsamic Butter: When asparagus is not in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper and roast for about 15 minutes. Continue with step
11. Penne with Roasted Vegetables, Toasted Nuts, and Balsamic Butter: Toss in 1/3 cup of toasted pine nuts, hazelnuts, or walnuts at the end with either asparagus or broccoli.
12. Wine Recommendation: Balsamic vinegar, Parmesan cheese, and especially asparagus will be best served by a wine with plenty of acidity. Look for a Sancerre from the Loire Valley in France (made from sauvignon blanc grapes) or a sauvignon blanc from Italy.