Penne with Roasted Asparagus and Balsamic Butter
Asparagus season means one thing: this penne with roasted asparagus and balsamic butter goes on the menu ASAP! It is incredibly delicious, SO fast and simple, and a huge family favorite.
It is so divine.
And it definitely falls into the category of those recipes that are so much more than a sum of their parts.
Taken as a list at face value, you may be wondering what the big deal is about penne + roasted asparagus + balsamic + butter + Parmesan.
All of those ingredients are simple and, well, somewhat plain, but doctor them up just a little, throw them together, and you have an incredible pasta dish absolutely bursting with flavor.
Plus, this penne pasta is so easy, you’ll probably want to go ahead and grab a stack of old-fashioned notebook paper so you can start making a list of all the things you can do with the time you saved making dinner.
Top of my list? Finish reading this book and maybe start sewing foxes…and ok, fine, I’ll try to fit vacuuming (boring!) in there, too.
I know food bloggers get a lot of eye rolling directed at the overuse of “best ever” and “my favorite” and all that, but I’m sorry, I’m just going to say it:
This penne with roasted asparagus and balsamic butter is one of my favorite pasta dishes of all time.
I actually feel quite liberated admitting that out loud. I even added it to the Best Recipe page. It deserves to be there.
I’m reminded of how much I love this penne pasta every single spring when tender, fresh, tasty asparagus starts popping up in stores, and we commence several months of eating this fast and easy penne dish very, very frequently (as in, sometimes, weekly isn’t often enough).
My kids love this stuff. And Brian and I are right there with them.
It’s delicious warm. It’s delicious cold (if there even happen to be any leftovers). It’s delicious right in the middle at room temp, too.
And there’s more.
This penne pasta with roasted asparagus and balsamic butter makes a fabulous main dish (sometimes we add grilled chicken, but it doesn’t really need it), and it makes an equally fabulous side dish or pasta salad for a potluck.
Are you catching what I’m trying to say here?
You really can’t mess this one up. It’s versatile and ridiculously delicious.
I kid you not, I stock up on Costco-sized bags of asparagus just because of this pasta, and I have finally decided to plant asparagus along our whole irrigation ditch line this year since asparagus has a talent for growing wild and free without a lot of maintenance.
Basically, I love asparagus. I love pasta. I love balsamic reductions (you probably caught that memo from this balsamic pork post). And I love butter.
If you do as well, you’ll loooooove this penne with roasted asparagus and balsamic butter dish.
One final note: please seriously consider browning your butter. It just might change your life.
That is all.
What To Serve With This:
Crispy Oven-Baked Chicken or Grilled Island Chicken
A simple green salad (or this Gourmet Green Salad)
Fresh, seasonal fruit
One Year Ago: Lemon Poppy Seed Sugar Cookies
Two Years Ago: Perfect Potato Salad
Three Years Ago: Chocolate Chip Treasure Cookies
Penne with Roasted Asparagus and Balsamic Butter
- 1 to 2 pounds fresh asparagus spears
- ½ to 1 tablespoon olive oil
- ¼ teaspoon coarse, kosher
- ¼ teaspoon freshly ground black pepper
- ½ cup balsamic vinegar
- 1 teaspoon light or dark brown sugar
- Pinch of black pepper
- ½ teaspoon coarse kosher salt
- 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
- Preheat the oven to 400 degrees F. Snap the tough lower ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. Place the asparagus on a large, rimmed baking sheet and toss with the olive oil, salt and pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside.
- While the asparagus roasts, add the vinegar to 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, pepper and salt. Remove from the heat.
- Cook the penne in a large pot of lightly salted boiling water until al dente (or desired tenderness), according to package directions. Drain the pasta and return to the pot.
- Add the butter and toss with the pasta until the butter is melted and the pasta is evenly coated.
- Add the vinegar reduction. Toss to combine well. Add the asparagus and Parmesan; toss. Season to taste with additional salt and pepper, if needed.
- Serve immediately with extra Parmesan cheese, for serving, if desired.
Recipe Source: adapted from Food and Wine Quick From Scratch Pasta Cookbook
Recipe originally posted April 2011; updated with new pictures, recipe notes, and commentary.
147 Comments on “Penne with Roasted Asparagus and Balsamic Butter”
Oh my gosh. HEAVEN!! I’ve made this pasta so many times. It is so delicious and simple!! Love it so much. I usually throw in some pre-cooked chicken to make it even more filling.
This is so good I have made it several times now! I love pea lentil pasta so used that and had no quilt about consuming ‘real pasta’. This is a new side in our rotation!
So yummy! I’ve been on your site for years and made so many recipes. Don’t know how I missed this one! I think it was asparagus in the title, which my husband hates, so made this one with my daughter while he was out of town. So incredible! My teen eats so little these days, but had 3 helpings. Thanks! She’ll be taking this recipe with her to college next year. Added scrambled eggs for easy protein. Will be making with broccoli when hubs gets back!
This has been a favorite recipe of mine since you first shared it and today for lunch I made it with some spinach and cheese ravioli from Costco in place of the penne. Aaah man, there really is just no wrong way to put that balsamic (browned) butter sauce over pasta. It’s just so good! Thanks and I love you Mel!
This is one of my most favorite pastas ever. The flavors just belong together. I have discovered stores sell a balsamic glaze and I use three tablespoons of that instead of reducing the vinegar myself. My kids were very turned off by the smell of the vinegar being reduced. It is pretty potent. I like to put maybe a half teaspoon to a teaspoon of straight balsamic vinegar to the glaze with the other ingredients because it strengthens the flavor I find. Super delish!
This is one my absolute favorite meals. I’ve been making it for years and my husband requests it frequently. Really easy, but flavorful. It makes great leftovers for work lunches, too!
This recipe is delicious!!! Came upon this page once I realized I had extra asparagus that was about to go bad. Googled uses, found this, and SO GLAD I did!!! It’s so tasty, EASY to make, and also yummy leftovers – cold or reheated, either way. I’ve already passed this along to family. Was anxious about attempting balsamic reduction, but know that I can do this moving forward. Thank you! Yummy!
Your recipes are the best. I was just looking for a new way to incorporate asparagus. The elementary age granddaughters enjoyed it also. This recipe was easy to make and so delicious. I served it with Pork tenderloin.
This was amazing, I also added some garlic and trout, and it was so great indeed!!!
Can’t wait to try this-can I use a bottled balsamic reduction instead of reducing balsamic vinegar?
You could definitely try! A lot will depend on the specific flavor of the storebought reduction – if you like it, it should work!
Ok, so pats of butter or melted brown butter? The recipe reads as if the butter is solid when you add it
You can use either. The recipe is written using butter that hasn’t been browned (just cut into tablespoon-sized pieces) but I include a note below the recipe with instructions for browning the butter for additional flavor.
I absolutely Adore this recipe! One of our family favorites (and my kids are crazy picky)! Also, everything I’ve made from your website has been a huge winner! Thank you so much! Your recipes are incredible and I appreciate All of your hard work!
This was, of course, delish!! Balsamic reduction is always a win in my book 🙂
This was exquisite. So simple and so delish! My husband is not the biggest pasta fan, but he LOVED this dish and had two large helpings. I LOVE your recipes, Mel! As a newly wed, with VERY LITTLE cooking experience and confidence, I am all of a sudden producing these amazing, diverse meals and my confidence in the kitchen is fast increasing. Thank you! 🙂
Thank you so much, Gabriella!
Quick and tasty! Kroger had asparagus on sale for .88/lb, so it was also a cheap meal. I served it with your Amazing Romaine Salad.
I make this recipe often bc it’s delicious, healthy, and quick. I always throw in chicken. This time I didn’t have as much asparagus in my fridge as I originally thought so I roasted some sugar snap peas with the little bit of asparagus I had. So good!! This will continue to be a family favorite (and that’s saying a lot bc we are not a pasta eating family usually!).
Asparagus was on sale at Aldi this week, and after buying it I remembered this amazing recipe. I made it several times last year and then forgot about it. It’s so tasty! Our whole family loves it, it’s truly restaurant quality. Way to go, Mel! You are the best! ❤
Thanks, Allison – this is one of my favorites!
This is amazing so quick and easy. I am a college student always looking for something quick at least semi healthy and delicious! Literally love this pasta sooo much!
My new favorite pasta dish! Ingredients are cheap, (and most of the time all I have to go to the store for is fresh asparagus! very little prep and cook time, and it is beyond delicious!!!!
Oh my goodness gracious!! I’m sooooo in love with this dish!! The first bite was sweeter than I thought it would be. And then the tang kicked in–neither was overpowering, both just the right amount!
Since I live with two meat-loving men (husband and son) I grilled some chicken (cubed 2 chicken breasts then threw them in the frying pan with olive oil, sea salt, and pepper) and added that. The meat soaked in the balsamic and was very yummy. I also browned the butter. My only mistake was putting in 1/2 the amount of asparagus–because I wanted to save the rest for another recipe. Next time (and that will be REAL soon!) I’ll put in a full pound or more of asparagus.
So much yummy!!
What brand of balsamic vinegar do you use??
I remember you shared it years ago, but I’m not sure what recipe it was… can you email me please…
Thanks for all your wonderful recipes!!!
Hi Shana – I usually use the Kirkland brand from Costco.
This was too good! We loved it.
I was not sure about the balsamic butter especially because it contained brown sugar but I could not stop eating this pasta. My husband loved it too and he is really fussy when it comes to pasta dishes. So easy to throw together after roasting the asparagus. I will definitely make this dish again. So good!
Tried this today…sad to say it didn’t work out for me at all.
I’m still pretty new to cooking but I figured this was doable because the sauce sounds straightforward and there aren’t a lot of ingredients. I halved the recipe because I didn’t quite need 6 servings. So I was waiting for the vinegar to reduce down to about 1.5 tablespoons and trusted that there was a reason for so little rather than going with my gut, and that’s when things started to go wrong (well, ignoring the balsamic inevitably stinking up the kitchen just by cooking it on its own). There wasn’t much difference even about 6 or so min in, so I waited the full 10 min before adding the brown sugar/salt/pepper (misunderstood when to add the butter, the recipe says to add it in at the same time as the pasta, which I’m now sure is wrong.) And even though it was only on heat for a minute or so more, it kind of thickened to a molasses-like consistency and then burnt right to the pan. And it smelled (wait no, *still smells) HORRIBLE.
Managed to recover the unharmed pasta with an oil-based sauce after chucking that, but I just wanted to add my experience so that others heed some warnings: err on the side of LESS TIME COOKING THE VINEGAR (I.E. YOU WILL HAVE MORE THAN 3 TABLESPOONS), keeping in mind that the sauce will continue to cook after you add the brown sugar and EVEN AFTER you take it off the heat. Also, a nonstick pan might be worth noting somewhere (I suspect it’d be helpful even if you do get the sauce right.) It’s a shame that it didn’t work because other reviewers seem to really enjoy the dish, but I’m afraid to say the stench alone has scared me off balsamic vinegar sauces for the foreseeable future. There really is nothing quite like it.
Hi Christine – sorry this recipe didn’t work out for you. I’ve burned balsamic vinegar before so I know what you mean about the smell being a turn-off. I think the issue was halving the sauce…with that small amount of balsamic vinegar, it would overcook much more easily (and continue cooking more rapidly off the heat). Thanks for your notes to help others wanting to try this recipe.
Oh my goodness! Oh my goodness! Oh my goodness! I’m positive this tastes terrific with plain ol’ butter. But the browned butter adds THE most incredible flavor. My entire family snarfed this dish up so quickly. You are the “go to” source for me on a weekly basis!
I made this last night, and it was a hit! I knew I’d like it because my favorite way to prepare asparagus is roasted with a brown butter balsamic vinegar glaze. But I didn’t expect my kids to like it so much that 2 requested leftovers in their lunch! (Kind of sad since it’s less for me, but it’s always a win when they want something other than a cheese sandwich). It’s so good, I’m thinking of making it again tomorrow night! Thanks for another great recipe.
Made this tonight for dinner, tasted great, slightly too sweet based on a guess of adding a bit more brown sugar when I realized the had over 4Tbsp left after reducing for 10 mins. (I figured better to be too sweet than too tangy in getting all 4 kids to eat it.) I’m never very confident with recipes that call for balsamic vinegar. I’m never sure I’m using the correct kind…is it always best to use the more expensive ones, or are some actually better for cooking with vs. drizzling? Maybe a mini lesson on BV is in order for a future post?!
I was completely obedient and followed your recipe (which I have a hard time doing – I love messing with recipes), and I nearly balked at putting the reduction in because it stunk up the kitchen and I’m not a fan of vinegar except for cleaning purposes. :)But I trusted you and it was incredible -my two year old got on a stool and kept grabbing more (gross, I know), even though she’d had seconds. So hats off to you. 🙂
Oh, but I used fresh green beans instead of asparagus – worked lovely. Oh, also browned butter – I agree, it’s always so yummy.
I made this tonight, and WOW- definitely a new favorite!!! I like, not love, balsamic vinegar, so I worried it would be too overpowering. But with the browned butter and bit of sugar, the flavors were subtle and delicious. My three year old had seconds, and my 12 month old loved it, too! I won’t say how many helpings I had… :). Thanks for a GREAT recipe!
I had 4 pans on the stove to make this dish (I added browned butter plus pan-cooked chicken breast) and then a baking sheet. It was an easy dish to make but there were lots of components. It was super yummy though. Thanks Mel!
this. was. so. so. good!! LOVED and was a ‘print out and keep forever’- thank you!! Also was so easy and fast- FAB. Also tried the peanut butter cookie fudge bars tonight from the contest winner pics you posted (but used your best peanut butter cookie recipe for the cookie part instead of packaged cookie mix) and was UNREAL. You must try. Just make sure it is completely cooled before trying to cut- was SO great out of fridge also the next day- both recipes keepers! Now need that lemon shaker drink recipe!
We have been making this recipe of yours for several years now. It is a big time favorite! When asked what they want for dinner there are at least two family members that say balsamic pasta 90% of the time. We add tofu to it sometimes to bulk it up a bit. And if I don’t have asparagus I use broccoli. Love love this recipe, thanks for many happy meals.
We have been making this recipe of yours for several years now. It is a big time favorite! When asked what they want for dinner there are at least two family members that say balsamic pasta 90% of the time. We add tofu to it sometimes to bulk it up a bit. Love love this recipe, thanks for many happy meals.
sorry my 1 year old “helped” me post twice.
My hubby is NOT fond of meatless dinners, however he loves balsamic anything. He had two gigantic helpings. I used a mix of broccoli, cauliflower and baby carrots and it was just sooooo good.
I always read while I vacuum. You should try it. And I should try this. It looks yummy!
This has been one of our VERY favorites since you first posted it! Love it so much!
Was fresh out of asparagus. Used broccoli. Perfecto. Thank you.
This is SO amazing. SO good. I woke up this morning wondering what to make for dinner to use up asparagus in the fridge. Divine intervention you posted this today! We loved it!
Yes! Dinner night saved! So happy you loved this one, Joanna!
I am dying this is so delicious! I browned the butter and maybe added a tinge more sugar (by accident!) and I am ooohing and ahhhing over this meal. Thanks Mel. I just love this recipe!
Thanks for reporting back, Andrea! Glad this was a hit!
Brown butter + reduced balsamic = PERFECTION!! Made this tonight and it was such a hit, of course! I used to keep your site as my secret but realized how selfish that was. Now I tell EVERYONE! As soon as the plates were cleared I texted my best friend and all my family with the link to this recipe. Thanks for everything, Mel!
Haha, you make me laugh, Kristi! So glad you loved this recipe (and the others you’ve tried!).
I was wondering, how many cups of “dry” pasta would be the equivalent of a pound?
It really depends on the shape/size of the pasta, Colleen.
Mel, can you believe I’ve never bought asparagus before?! (Please still be my friend!) it wasn’t something I ever had growing up and I’ve just never ventured there, in your other recipes calling for it I’ve just used broccoli. But, this post has motivated me to try asparagus, it looks so good and I totally believe you when you talk about best and favorite! I’m totally picking some up at Costco and trying this!! And I’ve got your slow cooker pork recipe going right now (first time!) for carinitas tonight! You’re the best!
I hope you love this, Josie!
This has nothing to do with this recipe (which looks delicious by the way) but I don’t know where else to ask. Months ago you posted a video on instagram where you were making banana caramel cake and I have been waiting months for it. Any chance you will be posting it or was it not very good?
Hi Karen – sorry to leave you hanging for so long! Yeah, the banana caramel cake which I had such high hopes for…ended up being just ok. It was good, but not blog-worthy if that makes sense. However, I have made some improvements to the recipe and am hopeful to get it posted this spring once I get it tweaked just perfectly. Sorry for the delay!
Mel, this may be a silly question but I will ask it anyway. Why do you simmer the vinegar down so much? Why not just use 3 T in the first place?
That’s a great question, actually, Laurel! Simmering the vinegar changes the flavor profile. Instead of being mostly acidic, the thick, syrupy reduction is sweeter with a deeper balsamic flavor.
Hi Deeann – honestly, I haven’t made this in the IP so I don’t know how to transition it to a one-pot (InstantPot) meal without trying it out first. I think the rice needs to cook separately, but that’s just me. Usually I cook white rice in the IP for about 4 minutes high pressure.
Honestly, Mel, I don’t know how you do it but you do! Best recipes on the web. Between you and Ree Drummond, there’s no need to look further. Thank you!
Beth! You are the sweetest. Thank you. 🙂
I don’t even know how many times I’ve made this dish and I fall in love with it every time. From the sweetness of the brown sugar, the tang of the vinegar, the richness of the butter to the perfect saltiness of the Parmesan. It’s so delicious. Fresh roasted asparagus; if you haven’t tried it yet, you must! I can go on and on but I’ll stop here. This recipe is amazing and simple.
I love this one, too, Angela – so happy it’s a favorite of yours!
Browned my butter and oh man, so good.
i REALLY love this recipe…i’ve made it twice now…the first time i followed the recipe exactly…second time i browned the butter and threw a few cloves of minced garlic into the butter once it was off the heat and also added portabello mushrooms…it was absolutely divine…soooooo, add another hit to my reportoire thanks to the fabulous Mel!!
My family was skeptical about the smell while I cooked the balsamic vinegar but were pleasantly surprised wight he tasty finished product. I have four little ones. I has been awhile since we have all enjoyed one meal. This recipe is going in our make again rotation. Thanks for sharing it!
My husband and I loved this. The balsamic is soooo good!
Loved it!!! This was amazing and easy!!
I have never commented on a food blog before, but I felt I needed to express how awesome this recipe was. I have a really hard time finding balsamic vinegar recipes that don’t taste too sour, and this was actually perfect. Definitely a repeat.
Thanks for taking the time to comment, Sam! So happy you loved this balsamic dish (it’s one of my faves, too!).
This is one of my favorite meals! I add a bell pepper and onion strips to the asparagus and then cube a ham steak and put it in. A complete, uber-delicious meal. Thanks you!
We love this recipe! We like it meatless, but I also add shredded chicken on a regular basis (increasing the balsamic vinegar some). I decided to share that version on my blog today with the nutritional information. Sooooo good! Thanks!
Oh Mel, this was amazing! I made this for dinner last night and it was the best meal I’ve had all year. My husband and kids weren’t crazy about it (not asparagus fans), but I was more than happy to hoard the leftovers for myself! I roasted a chopped red bell pepper and some sliced fresh mushrooms with the asparagus, and browned the butter. Seriously. Best meal ever.
Mel, you must try this using browned butter!
Lien – ah! Actually I have and forgot to update the post. Thanks for the reminder. It truly is divine with browned butter.
I don’t usually comment but I felt that I would be doing an injustice if I didn’t. This was the first recipe I tried when I found your website and I have to say it tasted awesome! My friends and family just loved it. Thank you so much for sharing the recipe!
I wonder if this would be good with fresh green beans? I have some in my garden that need to be picked pronto…
I made this for dinner tonight and it was so delicious. I used broccoli and halved the recipe since it’s just my husband and I, a three year old who won’t eat, and a one year old who eat’s tons but is still tiny. We ate every bite, and I was left wishing I’d made the whole amount. Next time I’ll add chicken if I’m making it for dinner (to help it go farther and be a little more filling, plus I have a balsamic grilled chicken that I think would pair nicely with the pasta). But I plan on making this (as is) often as a lunch for me and the girls at home.
The most common type of asparagus is green, but you might see two others in supermarkets and restaurants: white, which is more delicate and difficult to harvest, and purple, which is smaller and fruitier in flavor. No matter the type you choose, asparagus is a tasty, versatile vegetable that can be cooked in myriad ways or enjoyed raw in salads. -‘-^
Have a nice day
Made this again but added grilled chicken and mushrooms once again amazing, leftovers made coworkers oooh and awe over the smell in the breakroom!
This is different and amazing! Stumbled apon this site looking for a balsamic pasta. Not disappointed. Cant wait to try other reciped!
AWESOME DISH!! WOrks for a great side dish or just add cubed chicken breast for a complete meal!!! The chicken takes on SO MIUCH FLAVOR!!!!!
I added Pinenuts and Feta and it took it to the next level. Thanks for the amazing recipe!
My family LOVED this. I mean LOVED. Winning dad over after the smell of reducing vinegar filled our kitchen was tough, but now the Carnivor-man is singing my praises! It’s great to perfect talents at home as a college graduate 😉
Oh my goodness-this is fantastic! It’s so simple….but somehow the balsamic and the brown sugar combine into something out of this world delicious! Thanks for a recipe I will use again and again.
I just made this for my lunches for the next few days and it was awesome! I doubt it will last as long as I thought it would around here. 😉
I made this for dinner tonight and it is so delicious. I think the flavors are perfect together. Thanks for another hit Mel!
Loved this- thanks!! I wanted more of the yummy asparagus! I added feta to the leftovers- soooooo good!
I saw this on Pinterest and just had to make it! I got some delicious asparagus from my local CSA and needed a quick dinner tonight, so this was what I choose. All I can say is “OH MY GOODNESS!!” So yummy! I love the depth & flavor that the reduced balsamic gives this dish coupled with the warm buttery noodles. This will be something I make again and again. And since I’ve just found your blog, I will be back for more! Thanks!
I made this, and also added some grilled and chopped spicy chorizo sausage. Went down a treat!!! Perfect summer dish. Can’t get people’s fingers away from it!
Made this tonight for dinner… It was sooooo wonderful I cannot thank you enough!!
We loved this recipe!!!! Thank you~
Found this recipe on Pinterest today and had all the ingredients handy. It was so delicious and easy. Even the teenagers liked it! Thank you!!!
This was definitely a keeper I added mushrooms and peppers. I added the butter to the balsamic after it was done to melt, wasn’t sure if that was right, but it sure was good.
An excellent dish! I made this for dinner last night with bow tie pasta because that’s what I had on hand and to my surprise, my extremely picky 2-year-old gobbled it up. Sure, she picked out the asparagus, but she couldn’t get enough of the pasta. My 6-year-old even took the leftovers to school today and ate it cold. He said it was a great lunch! Thanks!
I made this for dinner last night and it was absolutely delicious. I usually steam asparagus, but I will definitely be roasting it from now on! I reduced a lot of the ingredients, though, since I was only feeding two people. It was about 12 oz. asparagus, 8 oz. pasta, 3 tbsp. butter and just under 1/2 cup vinegar. Oh and of course the full amount of cheese. Thanks for another excellent dinner recipe!
I roasted some asparagus last night and had leftovers. I used it in this recipe. WOW! Great flavor combinations. It was a wonderful and easy lunch since I already had the roasted asparagus. This is a keeper.
I made this tonight and really liked it. I was a little confused on where to add the butter though.”stir in the butter and the vinegar”. I couldn’t decide if I just added it in or added it to the vinegar. I just saw a comment that you said to add it to the vinegar. Oh well, it still turned out fine just adding it in.
I have leftovers and I pretty excited! Thanks for another great recipe.
Shari – we eat it warm at our house but you could certainly try serving it chilled.
Is this meant as a chilled pasta dish or warm dish?
Just made this! I am new to your blog and I am already in love!! This dish was delicious!! 🙂 Thank you for such an awesome recipe!
Loved this recipe. A do over for sure.
I made this tonight and it was AWESOME!!! I added a few things: sauteed onion and garlic, sauteed smoked turkey sausage, sauteed the asparagus (instead of roasted), and added a bit of julienned sundried tomatoes (that were packed in oil, but I drained them). Tossed it all together and added a little feta cheese as well as parmesan on top. OH MY WORD!!!!!!
I had fresh green beans and onions, so i sauteed them instead of asparagus… yum
When and where do you add the butter?
Vicki – add it in with the vinegar mixture (as described in the third paragraph).
Great recipe! I made a version using broccoli and snow peas and added some pomegranate molasses into the mix – check it out on my blog: http://seletsucre.wordpress.com/2011/08/17/roasted-veggie-pasta-with-pomegranate-balsamic-reduction/
Thanks so much for the recipe! My husband and 2 year old polished off the entire pot and my little one kept saying, “Yummy!” We used the broccoli because asparagus is so expensive right now and my husband was singing my praises! All thanks to you!
Yum! This was really yummy. Even my kids gobbled it up. Thanks for a great recipe.
Holey Moley. BIG HIT with the husband and me!! We looove asparagus, and this is light, meatless, addicting, and all too easy! New go-to recipe! Thanks so much!
Very tasty. I wanted just a bit more of the balsamic stuff, but I survived. In fact, I ate WAY more than my recommended daily allowance of pasta.
oh my gosh, you did it again! i had some ladies over for what my husband would call chick food today for lunch and i made this with a strawberry spinach salad with poppyseed dressing and sugared pecans… SO GOOD! it is a compliment to you that i trust your food enough to make it for the first time when i am having people over!
Success! I made this for a dinner party last night and everyone loved it! You are a lifesaver – thanks!!
I made this for dinner last night and my whole family loved it! I added grilled chicken and it was delicious.
LOVED THIS!!!! Added chicken and it was a hit!!!! Your taste buds are my beacon.lol:)
Yummy, I love baby asparegus and parm.
I made this for my family tonight and it was a huge hit! I added some turkey sausage because I had some in the fridge to use up and that was a tasty addition but even without the meat, this was a dinner I will make again and again. I’ve tried a few of your recipes and this has been my favorite so far.
This was really good! My hubby isn’t a fan of vinegar, and yet he really enjoyed it! Thanks for a great recipe!
This was SUPER yummy plus a HIT with my entire family! Not too often that happens! My kids didn’t *love* the asparagus but they ate it without too much of a problem but they loved the sauce & pasta. My husband had thirds!! Not too often he does that with a pasta dinner. Thank you for a wonderful, healthy, easy & FAST dinner recipe I can make often now Mel!
You had me at “balsamic butter.” What a genius touch that’s so simple to do. And who can get enough asparagus at this time of year? No one! 😉
I made this tonight with a few different ingredients. Instead of asparagus I used zucchini ($2.50lb less). I chopped the zucchini, roasted it w/ half an onion and a few garlic cloves. For the cheese I used asiago. And whole wheat penne for the pasta. Delicious, easy and the kids enjoyed it.
Thanks for another great recipe idea! I roasted some grape tomatoes and onion with the asparagus for even more veggie goodness. My husband isn’t crazy about vinegar, so I actually didn’t use the sauce. When we were done with dinner, I tasted the sauce again and I thought it was better for having sat for a while. My husband tasted it and said he would like it over the pasta next time. I’ll definitely be making this again!
Thanks this was great! Super tasty the roasted Asparagus took it to a hole new level. Ever better the kids loved it too.
Thank you Mel for this beautiful recipe. Roasted asparagus and balsamic reduction is so perfect together and pairs well with Grüner Veltliner.
Judit & Corina
Made this recipe last night and it was delish! Hubby (who is a very picky eater) loved it. Served it up with Caesar salad and homemade croutons. Thanks for another great recipe!
I make something similar to this, it’s Rachel Ray’s farmer’s market pasta. It’s really tasty, and makes you feel so good with all the green veggies
I have everything in the kitchen to make it. Hubby will be happy.
I cracked up when I read Kaylene’s comment because I totally agree! I have a total blog crush on this blog. LOVE. IT.
Mel, this pasta dish looks perfect and I love your addition of balsamic vinegar and asparagus… Just the inspired dinner idea I have been needing after being away from cooking for a week. Thanks for sharing. I hope you have a great weekend!
This recipe came at a perfect time. I was just wondering what I should make for dinner on this busy Friday. I have everything on hand for this recipe too. Thanks Melaine…this sounds easy and wonderful!
Sounds wonderful! I love asparagus and balsamic vinegar. Can’t wait to make it. Tonight we’re trying your Chicken Enchilada Pasta and Black & White Bean Dip.
PERFECT spring meal! can’t wait to make this!
Love this simple recipe! I’m in luck because I have all of these ingredients in my kitchen!
I love pasta… and now I want pasta… it’s going to be a long wait for dinner :).
I have been on such an asparagus kick lately and this sounds like a perfect way to use it!
Heaven on a plate. Good thing I’d good at following orders!
I will definitely follow your orders. I can’t wait to try it!
I love this idea! Gonna get me some asparagus at the farmer’s market this weekend and make this for sure! Thanks for a great dinner idea 🙂
Before Christmas I was telling my Grandma how I didn’t really care for asparagus. Now that I learned to roast it in the oven, it is one of my favorite vegetables! Pair that with some pasta, balsamic vinegar (which I also love) and salty cheese??? OH, YEAH!
I was dreaming of pasta with asparagus the other day and now you have made my dream come true!!!
Yum! I have a bunch of asparagus already in the fridge, just waiting to be roasted up — I think this may be its destiny!
um, for real… if I had to marry a blog, it would be yours!! haha I cannot even tell you how much I love making dinner now because of this blog.
Meatless occasionally is a great thing to do – for health – and budget. Roasted asparagus is one of nature’s miracles.
Podunk opinion? I will take your word about a recipe any day! Your recipes are no-fail, never let me down recipes, Melanie! This pasta looks amazing! I am trying to convince my family to go meatless one or two days a week, and this gorgeous pasta is on the menu for next week. Thanks for sharing! 🙂