FUSILLI WITH BAKED ASPARAGUS AND BALSAMIC BUTTER   
  Ingredients :
    1 lb (½ k) pasta (fusilli, farfalle, or rigatoni)
    1 teaspoon olive oil
    Salt
    Pepper
    ½ cup plus 2 tablespoons balsamic vinegar
    ½ teaspoon brown sugar
    ¼ lb (125 g) butter, diced
    ½ cup parmesan cheese, grated (more for serving)
    1 lb (½ k) fresh asparragus

  Preparation:

Peel asparagus and cut tough ends. Cut into 1 inch (2 cm) pieces. Place asparagus on a baking sheet and combine with olive oil, salt and pepper. Roast in preheated oven 400° F (200° C) for 10 minutes or until tender.

Put vinegar in a small saucepan and reduce until 3 tablespoons remain. Add sugar and pepper. Remove from fire.

Cook pasta in salted water until just done. Drain and combine with butter, vinegar, asparragus and cheese. Correct seasoning.

Serve with grated parmesan cheese.
 
        6 servings
       
 
  Back