Penne with Roasted Asparagus and Balsamic Butter
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g asparaus, reen
- 1 tablespoon olive oil
- 2 teaspoons salt
- 0.5 teaspoon ½ black pepper, freshly ground
- 120 ml balsamic vinegar, dark
- 0.5 teaspoon ½ sugar, brown
- 500 g penne
- 100 g butter
- 100 g parmesan, rated
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 ° C.
- Remove the hard ends of the green asparagus and then cut the asparagus stalks into 3-4 cm long pieces. It is best to take the length of the penne used as a measure.
- Place the asparagus pieces on a baking sheet covered with baking paper, spread olive oil over them and sprinkle half of the specified amount of salt and pepper over them. Roast in the oven for about 10 minutes.
- Meanwhile, put the balsamic vinegar in a large pan and reduce over medium heat until only 3-4 tablespoon of the original amount are left. Then add the brown sugar and the remaining pepper. Mix everything well and set the pan aside.
- Cook the pasta in salted water until al dente. Drain the pasta and then either place in the pan you used previously or in a separate bowl. Put the butter cut into pieces so that it runs. Add the balsamic reduction and the roasted asparagus. Mix in half of the parmesan cheese and season with salt.
- Add the rest of the PArmesan.
- Tip:
- If it is not the asparagus season, this can be replaced with an equal amount of broccoli.
- It also tastes very good when you add about 50 g of roasted pine nuts.
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