what's for dinner tonight: penne with oven roasted asparagus in a creamy, balsamic butter

A late dinner for me tonight! Here's a really yummy recipe, penne with roasted asparagus in balsamic butter.

Ingredients:

1 lbs of penne

1 lbs. of asparagus

2 tbsp. of olive oil

2 tsp. of salt

2 tsp. of ground black pepper

1/2 cup + 2 tbsp. of balsamic vinegar

1/2 tsp. of brown sugar

1/3 cup of butter

Parmesan cheese

Pre-heat the oven to 400 degrees. Cut off the ends of the asparagus and cut to 1 inch pieces. Toss with olive oil, 1 tsp. of salt and 1 tsp. of pepper. Set it into the oven for 10 minutes.

Meanwhile, boil the penne in salted water until al dente, according to the box.

In a skillet, on medium-high, reduce the balsamic vinegar by simmering until there is 3 tbsp. left (about 10 minutes). Be prepared to choke on the vinegar aromas. I suggest wearing a scarf over your face until this process is complete, and turn the stove fan on too.

Mix in the remainer of the pepper, brown sugar and butter until the sauce is smooth.

Drain the penne. The next part may be tricky. Add the penne in, bits at a time, while stirring. You have to act fast, or the penne will not be evenly coated. Continue stirring until all the noodles have been covered. Add the roasted asparagus and toss with the remaining salt.

Serve with Parmesan cheese.

Enjoy! Nom, nom, nom...