July 12, 2011

Penne with Roasted Asparagus and Balsamic Butter

I saw this recipe on Pinterest and new we had to try it. How could a dish with balsamic butter be bad? Well it can't, and it isn't! It's damn good. We had some mushrooms that needed to be eaten so we sauteed them and added them, it was a great addition I must say.

1 lb asparagus
1 tbsp olive oil
2 tsps salt
1/2 tsp black pepper
1/2 cup balsamic vinegar
1/2 tsp brown sugar
1 lb penne
1/4 lb butter, cut into pieces (we used 5 tbs and it was plenty)
1/3 c grated Parmesan cheese, plus more for serving

Heat oven to 400 degrees. 

Bring large pot of salted water to a boil.

Meanwhile, snap the ends off of the asparagus, and discard. Cut the spears into 1-inch pieces. Put on a baking sheet and toss with olive oil, and 1/4 tsp each salt and pepper. Roast until tender, about 10 minutes. 

Add penne to boiling water, and cook until just done, about 8 minutes.

*Optional: Cut up mushrooms into bite size pieces. Heat 1 tbsp olive oil and 1 tbsp butter in a skillet. Saute mushrooms until tender, about ten minutes.

Put the vinegar in a small saucepan, simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining pepper and remove from heat.

When penne is done, drain and toss with butter squares, vinegar, asparagus, mushrooms, Parmesan and the remaining salt. Serve with additional Parmesan, and enjoy!

This is a great summer meal to make with fresh asparagus. We served it with roasted egg plant with basil and fresh mozzarella.


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