Penne with Roasted Asparagus and Balsamic Butter

I looove to try new recipes. I freeze everything I can and I love to help people fill their freezer, whether it is by me personally, or to help educate those who want to learn.

subheading: ROASTED ASPARAGUS:

1 to 2 pounds fresh asparagus spears

½ to 1 tablespoon olive oil

¼ teaspoon coarse, kosher

¼ teaspoon freshly ground black pepper

subheading: BALSAMIC REDUCTION:

½ cup balsamic vinegar

1 teaspoon light or dark brown sugar

Pinch of black pepper

½ teaspoon coarse, kosher salt

subheading: PASTA:

1 pound penne pasta, regular or whole wheat

4 tablespoons butter, cut into pieces (see note about browning the butter)

⅓ cup freshly grated Parmesan cheese, plus more for serving

Directions at melskitchencafe.com

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