I burned the balsamic reduction and had to throw it out. How are you supposed to know when you reduced it to the right amount? I had some bottled balsamic glaze and am going to use that from now on.
Penne with Roasted Asparagus and Balsamic Butter
From Food and Wine
Roast 1 pound asparagus coated with olive oil and some salt at 400 degrees for 10 minutes.
Cook 1 pound penne. Drain. Stir in 1/2 stick of butter and 3 tablespoons balsamic glaze such as De Nigtis. Stir in cut up asparagus. Topped with Parmesan.
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