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    FUSILLI WITH BAKED ASPARAGUS AND BALSAMIC BUTTER     

   Ingredients :
 
1 lb ( k) pasta (fusilli, farfalle, or rigatoni)
1 teaspoon olive oil
Salt
Pepper
cup plus 2 tablespoons balsamic vinegar
teaspoon brown sugar
lb (125 g) butter, diced
cup parmesan cheese, grated (more for serving)
1 lb ( 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
       
 
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