So creation # 1: I am a huge pasta fan, and I am pretty fond of asparagus as well so when I saw this recipe and how easy and simple it was I had to try it. No it is not from my new cookbook but that has been shipped and hopefully will arrive this week! So tonight I cooked dinner for my brother, sister-in-law and niece who so graciously provided the ingredients. The only thing I was hesitant about is that I am not a huge balsamic vinegar fan but with the tiny bit of brown sugar and butter that you thrown in it really mellows it down. So if your in the mood for pasta and you want something quick I would definitely try this out. The only thing I would change is throw some meat in. It could be chicken or beef, but in my opinion chicken would taste delicious in this mix. I bet you could even try different veggies, like broccoli or a mixture.
1 pound asparagus
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1/2 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
1 pound penne
1/4 pound butter, cut into pieces
1/3 cup grated Parmesan cheese, plus more for serving
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.
If you try it out let me know if you like it. If you make any variations on it that you enjoy more then definitely let me know. Go for it, get crazy!