Penne with Roasted Asparagus and Balsamic Butter

Posted on June 08, 2012 by Tommye Solem


This Penne with Roasted Asparagus and Balsamic Butter absolutely melts in your mouth. Our Traditional Aged Balsamic Vinegar is definitely the "secret ingredient" in this recipe that makes this pasta dish anything but ordinary!

1 pound asparagus
1 tablespoon Extra Virgin Olive Oil (try our Castille Extra Virgin Olive Oil)
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
(Our Seasonello aromatic herbal salt would be an awesome substitute for the salt and pepper.)
1/2 cup + 2 tablespoons Traditional Aged Balsamic Vinegar
1/2 teaspoon brown sugar
1 pound penne
6 tablespoons Butter Infused Olive Oil
1/3 cup grated Parmesan cheese, plus more for serving

Heat oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Toss the asparagus with the one tablespoon extra virgin olive oil and 1/4 teaspoon each of the salt and pepper, and place on a baking sheet. Roast until tender, about 10 minutes. Meanwhile, put the balsamic 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 infused olive oil, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan. Enjoy! Serves 4-6. (adapted from 'Food & Wine' recipe)

Posted in Main Courses, Sides



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