1 tablespoon olive oil
Salt and Pepper
5-6 Tbsp Balsamic Glaze (we like Blaze brand)
1 pound penne
1/2 stick butter
1 cup grated Parmesan cheese
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.
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, glaze, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. (Or serve with Parmesan on top.)
If you don't have balsamic glaze:
1/2 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
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.
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