1/3cupgrated parmesan cheese, plus more for serving
1/3cuptoasted hazelnuts (optional)
Instructions
Heat the oven up to 400F. Cut off the tough ends of the asparagus and slice the spears into 1- inch pieces. Put the asparagus on a baking sheet and toss with Butter olive oil, ¼ teaspoon of salt and the pepper. Roast until tender for around 10 minutes.
Cook the penne pasta in a large pot of boiling, salted water until al dente. Drain the pasta and toss with the 25 year balsamic vinegar, asparagus, parmesan, and toasted hazelnuts. Serve with additional parmesan sprinkled on the top.