Penne with Roasted Asparagus and Balsamic Butter

So as you will see I’ve been in a huge asparagus kick recently! It’s interesting because prior to being pregnant I would hardly say I was a fan of asparagus but now I love it! I love just sticking it in the oven with some olive oil, lemon and sea salt but one night I wanted to incorporate asparagus into a meal. I found the penne with roasted asparagus and balsamic butter recipe and thought, why not try it? It was easy to make and I thought it tasted amazing. Warning: to appreciate this recipe you must really enjoy balsamic otherwise this recipe may not be for you. I also added some onion and green and red peppers to my meal since I needed to use them up. I think this meal would go great with a salad and glass of wine (if you drink wine).


  1. 1 pound asparagus
  2. 1 tablespoon olive oil
  3. 2 teaspoons salt
  4. 1/2 teaspoon fresh-ground black pepper
  5. 1/2 cup plus 2 tablespoons balsamic vinegar
  6. 1/2 teaspoon brown sugar
  7. 1 pound penne
  8. 1/4 pound butter, cut into pieces
  9. 1/3 cup grated Parmesan cheese, plus more for serving
  1. Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
  2. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
  3. Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.

To see variations of this recipe please visit


Recipe in pictures

Apparently I only took pictures of the finished product





Happy Cooking!


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