Categories: dinner, good - make again, pasta

Ingredients

• 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

Directions

1. 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.

2. 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.

3. 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.

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