Sunday Night Dinner: Asparagus

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.

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 Penne with Roasted Asparagus and Balsamic Butter

Prep time: 10 minutes
Cook time: 20 minutes

Ingredients:
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

Instructions:

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.

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3. Meanwhile, put the vinegar in a small saucepan. Simmer until the vinegar is thick/syrup-y and about 2 tablespoons remain.

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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.

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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)!

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French word today:
bleu (bluh)– bruise
Après avoir fait du snowboard, j’étais couverte de bleus.
After snowboarding, I was covered in bruises.

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