Penne With Roasted Asparagus


Penne With Roasted Asparagus

Chef Michael Turner

2-4 Adults

25 Minutes

Butter Olive Oil & 25 Year "Affinato" Vinegar



  • 1 Pound Penne

  • 1 Pound Cut Asparagus Tips

  • 1 Glove of Garlic (Minced)

  • 5  Tablespoons Olive Oil

  • 1/4 Cup + 2 Tablesoons Dark Balsamic Vinegar

  • 2 Teaspoon Salt + Pepper Mixture

  • 1/2 Cup Grated Parmesan Cheese

  • 1/2 Cup of Roasted Hazelnuts



Heat the Oven to 400F. Cut of the tough ends of the aspargus, leaving about 2 inches of the tip, discard waste. Put the Asparagus on a baking sheet and toss with Extra Virgin Olive Oil, Roast on Pan for 12-20 minutes or until tender.

In a medium stock pot, bring to boil water and salt, cook penne pasta for 11-13 minutes or until al dente, Drain pasta off into collander, wash with cold water to remove excuess  starch and to shock the pasta. In the same pan, add 1 tablespoon of olive oil and satue garlic and aspargus. Once the garlic has started to brown, turn off heat and add pasta to and mix asparagus add 1/2 cup of vinegar and turn heat back onto high. Simmer for 1-2 minutes . Garnish with fresh Parmesan Cheese, with Salt and Pepper.

Optional Olive Oils: Tuscan, Gremolata, Garlic, Mushroom & Sage

Optional Vinegar: Tradtional 18 Year, Italian Fig, Neapolitan Herb, Black Currant