Spring has sprung! Or at least most days it has. The weather the last few weeks has been on-again-off-again rain, but when it’s not raining, it’s usually a beautiful 60F and sunny. Sometimes I even take my lunch to the park in Cimiez, or to the beach with Isabelle and Caitlin 🙂
Anyways, spring is here and spring fruits and veggies are in season! This week I decided to go with asparagus (les asperges, in French) in a pasta dish, since my half-marathon training is getting more intense (finished a 7-mile run yesterday)! This super easy recipe is straight from here. It also give some really good suggestions for variations, depending on what veggies are in season.
Penne with Roasted Asparagus and Balsamic Butter
Prep time: 10 minutes
Cook time: 20 minutes
½ pound asparagus
1 tbsp olive oil
¼ tsp + 3/4 tsp salt
¼ tsp + ¼ tsp fresh-ground black pepper
5 tbsp balsamic vinegar
½ tsp brown sugar
½ pound penne
4 tbsp butter, cut into pieces
¼ cup grated Parmesan cheese, plus more for serving
1. Heat the oven to 400F (205C). Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces.
2. Put the asparagus on a baking sheet and toss with the olive oil, ¼ tsp salt, and ¼ tsp pepper. Roast until tender, about 10 minutes.
3. Meanwhile, put the vinegar in a small saucepan. Simmer until the vinegar is thick/syrup-y and about 2 tablespoons remain.
4. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
5. Cook the penne in a large pot of boiling, salted water until just done.
6. Drain the pasta and toss with the butter, balsamic vinegar reduction, roasted asparagus, Parmesan, and the remaining ¾ teaspoons salt. Serve with additional Parmesan.
Serves 2, but can easily be doubled to serve more! I ate it as my main dish with a few slices of bread, but it would make a great side, too (maybe to a delicious steak)!
French word today:
bleu (bluh)– bruise
Après avoir fait du snowboard, j’étais couverte de bleus.
After snowboarding, I was covered in bruises.