I am going to lightly suggest to you, the reader, that this dish has its roots in Italy, but I cannot prove it to be true. Though there are certain dishes made in Lombardia that bear a striking resemblance to this scrumptious pasta pleaser, normally the Lombard version of this dish would serve with a fried egg on top… which I am now going to incorporate into my dish!
Penne with Roasted Asparagus and Balsamic Butter: Total Time 20 minutes: Active time 20 minutes: Serves 4
- 1 pound asparagus, woody ends trimmed and spears cut into 1″ pieces*
- 1 tablespoon olive oil
- kosher salt
- fresh-ground black pepper
- 1/2 cup plus 2 tablespoons balsamic vinegar
- 1/2 teaspoon brown sugar (optional)
- 1 pound penne**
- 1/4 pound butter, cut into pieces
- 1/3 cup grated Parmesan cheese, plus more for serving***
- 4 eggs (optional)
- Heat the oven to 400°. Cook the penne according to package directions and drain. Put the asparagus on a baking sheet and toss with the oil and salt and pepper. Roast until tender, about 10 minutes.
- Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the 1/4 teaspoon pepper. Remove from the heat.
- Toss the pasta toss with the butter, vinegar, asparagus, Parmesan, and the remaining a dash of salt. Serve with additional Parmesan.
- Fry your eggs and top the portions off with one each.