- 1 lb penne pasta
- 1 lb asparagus, ends broken off and cut into 1 inch pieces
- 2T The Flavored Olive Italian Extra Virgin Olive Oil
- ½ cup The Flavored Olive Traditional Balsamic Vinegar
- ½ t light brown sugar
- 4T butter
- Grated parmigiano reggiano
Boil salted water to cook pasta. In the last 2 minutes of cooking time throw in the asparagus. Drain pasta and asparagus.
In the meantime, melt the butter and olive oil in small pan over medium heat. Stir in the brown sugar and balsamic vinegar. Bring to a boil and remove from heat. Pour the balsamic butter sauce over the pasta and asparagus. Add the parmigiano reggiano, salt and pepper to taste and drizzle with extra balsamic vinegar.