Ingredients
1 pound asparagus
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup balsamic vinegar
1/2 teaspoon brown sugar
1 pound penne
1/4 pound butter
1/3 cup parmesan cheese
Preparation
Heat oven to 400. Snap ends off aparagus and discard. Cut spears into 1" pieces, toss with oil, salt and pepper and roast for about 10 minutes. Meanwhile, simmer vinegar until 3 tablespoons remain. Add sugar and 1/4 teaspoon pepper and remove from heat. Cook penne, drain and toss with butter, vinegar, aparagus, parmesan and salt.
