Penne with Roasted Asparagus and Balsamic Butter
( YIELD: 4 servings )

I N G R E D I E N T S
Asparagus	1 pound
Colavita olive oil	1 tablespoon
Salt	2 teaspoons
Black pepper	Half a teaspoon fresh-ground
Balsamic vinegar	Half a cup plus 2 tablespoons
Brown sugar	Half a teaspoon
Dececco Penne pasta	1 pound
Butter	Quarter pound - cut into pieces
Parmesan cheese grated	Third a cup

1	Heat the oven to 400 F. Snap the tough ends off the asparagus and discard them.
2	Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and quarter teaspoon each of the salt and pepper. Roast until tender about 10 minutes.
3	Meanwhile put the vinegar in a small saucepan. Simmer until 3 tablespoons remain.
4	Stir in the brown sugar and the remaining quarter teaspoon pepper. Remove from the heat.
5	Cook the penne in a large pot of boiling salted water until just done about 13 minutes.
6	Drain the pasta and toss with the butter vinegar asparagus Parmesan and the remaining one and three quarters teaspoons salt. Serve with additional Parmesan.