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Fusilli With Asparagus Basil and Balsamic Glaze

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“This quick pasta dish bursts with flavor. Be careful no to over reduce the vinegar or it will become bitter.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring 4 qt water to boil adding salt and pasta. Cook al dente. Drain and return to pot.
  2. Right before putting pasta in boiling water bring balsamic vinegar to boil in 8 in skillet over med heat. Reduce heat to medium and simmer slowly until syrupy and reduced to 1/4 c 15-20 minutes.
  3. While pasta is cooking and balsamic is reducing heat 2 tbsp oil in 12 in skillet over high heat until beginning to smoke.
  4. Cut asparagus in 1 in lengths discarding the bottom 1 inch.
  5. Add asparagus onion black and red pepper 1/2 tsp salt and stir to combine.
  6. Cook without stirring until asparagus begins to brown about 1 minute then stir and continue cooking.
  7. Stir occasionally until asparagus is tender-crisp about 4 min longer.
  8. Add asparagus, basil, lemon juice, 1/2 Romano,and remaining 3 tbsp oil to pasta in stockpot toss to combine.
  9. Serve immediately, drizzling 1-2 tsp balsamic glaze over individual servings and sprinkle cheese accordingly.

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