A big thank you to everyone who has been reading this blog, especially for being so patient these last few months while I haven’t published anything. The death of my mother combined with the darkness of winter have made these last few months trying, to say the least. I haven’t felt like doing anything, let alone cooking or writing. But the sun has (finally!) come out in Seattle, and it has brightened my mood considerably. I am feeling slightly more human, at any rate, and thought this recipe the perfect way to welcome spring, and me, back into the world.
Penne & Roasted Asparagus with Balsamic Butter
From Food & Wine Magazine
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°. 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.
I’m sorry to hear about the death of your mother, but glad to hear you’re starting to feel like yourself again. Hang in there! And thanks for sharing this recipe…I love balsamic and am dying to try it!