Penne with Roasted Asparagus and Balsamic Butter

This is so lovely. Light but very flavorful. I love how nutty the balsamic reduction made the dish. Though I do wonder how much more amazing it could have been with some toasted pine nuts. The only thing that was lacking, really though, was the wine that this dish was screaming for. Next time.

Penne with Roasted Asparagus and Balsamic Butter
Courtesy of Food & Wine
 
 












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°F. 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.