So we did pecisely that, on our way to Penne with Roasted Asparagus and Balsamic Butter. I've made this before, apparently for hubby, although I don't remember making it for him. I've learned that a whole stick of butter is unneccesary (truth hurts, Paula), but other than that and subbing a skinny noodle for a fat noodle, made the recipe as written. I've even become a little more brave/patient in my reduction skills and think this was my best balsamic reduction yet!
|must. take. better. photos. oh, and clean stove.|
While that was reducing, I was "waking up" the asparagus in the oven. That is old. At 425F. And not sealed well.
|roasted, with a touch of olive oil, salt and pepper.|
But once all the pieces are done, simply combine with 1/2 a stick-ish of butter and some fresh grated parmesan, wipe the sweat from your brow (and cheeks, and arms, and ok, getting gross here) and dig in.
And if you're lucky, you'll get a bite of rigatoni with a piece of asparagus stuck in the middle! Those silly kids!