Penne with Roasted Asparagus and Balsamic Butter

I am a huge fan of asparagus!  I'm not sure if there as any McCain sibling that is not, we all enjoy them.  Growing up in California this veggie was a stable in our house.  Our favorite way to eat them is steamed, then dipped in mayo.   But I am always up for news ways to enjoy this veggie,
so this dish was something I really had to try.  So with Mike out of town (seeing he would never eat this) this was the perfect opportunity to try this!  The kids were a little skeptical due to the smell of boiling balsamic vinegar, but once they tried it, they ate the whole bowl.  This dish could also be served with broccoli if your family is not an asparagus fans.  Give it a try you might like it too.  Great summer dish!!

Penne with Roasted Asparagus and Balsamic Butter
from Mel's Kitchen Cafe


1 pound fresh asparagus spears

1 tablespoon olive oil
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup balsamic vinegar
1 teaspoon light or dark brown sugar
1 pound penne pasta
4 tablespoons butter, cut into pieces
1/3 cup freshly grated Parmesan cheese, plus more for serving

Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. Put the asparagus on a rimmed baking sheet and toss with the oil and ¼ teaspoon of the salt and ¼ of the pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside.

While the asparagus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat.

Cook the penne in a large pot of boiling salted water until just done, 11-13 minutes. Drain the pasta and return to the pot. Stir in the butter and vinegar mixture. Toss to combine well. Add in the asparagus, Parmesan, and the remaining ½ teaspoon salt. Serve immediately with additional Parmesan cheese for serving.