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  • Total Time:
  • Prep Time: 15 min
  • Cook Time: 20 min

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Ingredients

For 4 Servings

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Directions

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  • 1 Put vinegar into a small saucepan and simmer until reduced to 3 tablespoons.
  • 2 Remove from heat and stir in brown sugar and 1/4 teaspoon pepper; set aside.
  • 3 (Mixture will be thick like syrup).
  • 4 Meanwhile, snap tough ends off the asparagus and discard.
  • 5 Cut spears into 1-inch pieces.
  • 6 Put asparagus on baking sheet with sprigs of rosemary and toss with olive oil,1/2 teaspoon salt and 1/4 teaspoon pepper.
  • 7 Roast in 400°F oven until tender, approximately 10 minutes.
  • 8 Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in medium saute pan over medium-high heat.
  • 9 Add chicken and saute until cooked through.
  • 10 Cook pasta in a large pot of boiling water until just done.
  • 11 Drain pasta and immediately toss with the butter, (cut butter into pieces first) vinegar-sugar mixture, asparagus, chicken, parmesan cheese and remaining 1 teaspoon of salt.
  • 12 Serve with additional parmesan cheese.

Directions

View All Steps
1. Put vinegar into a small saucepan and simmer until reduced to 3 tablespoons.
2. Remove from heat and stir in brown sugar and 1/4 teaspoon pepper; set aside.
3. (Mixture will be thick like syrup).
4. Meanwhile, snap tough ends off the asparagus and discard.
5. Cut spears into 1-inch pieces.
6. Put asparagus on baking sheet with sprigs of rosemary and toss with olive oil,1/2 teaspoon salt and 1/4 teaspoon pepper.
7. Roast in 400°F oven until tender, approximately 10 minutes.
8. Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in medium saute pan over medium-high heat.
9. Add chicken and saute until cooked through.
10. Cook pasta in a large pot of boiling water until just done.
11. Drain pasta and immediately toss with the butter, (cut butter into pieces first) vinegar-sugar mixture, asparagus, chicken, parmesan cheese and remaining 1 teaspoon of salt.
12. Serve with additional parmesan cheese.
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