Penne w/ Roasted Asparagus and Balsamic Butter

Penne with Roasted Asparagus and Balsamic Butter Mel's Kitchen Cafe *Note: If asparagus aren’t in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoon oil and ¼ teaspoon each of salt and pepper and roast for about 15 minutes. *Serves 4-6 1 pound fresh asparagus spears1 tablespoon olive oil¾ teaspoon salt½ teaspoon freshly ground black pepper½ cup balsamic vinegar1 teaspoon light or dark brown sugar1 pound penne pasta4 tablespoons butter, cut into pieces1/3 cup freshly grated Parmesan cheese, plus more for serving Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. Put the asparagus on a rimmed baking sheet and toss with the oil and ¼ teaspoon of the salt and ¼ of the pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside. While the asparagus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat. Cook the penne in a large pot of boiling salted water until just done, 11-13 minutes. Drain the pasta and return to the pot. Stir in the butter and vinegar mixture. Toss to combine well. Add in the asparagus, Parmesan, and the remaining ½ teaspoon salt. Serve immediately with additional Parmesan cheese for serving.