Black Garlic Penne with Roasted Asparagus


Serves 6


Recipe Source - Chef Mitch Maier

Prep Time - 10 Minutes

Cooking Time - 20 Minutes

Total Time - is 30 Minutes





2 pound fresh asparagus, spears

1/2 to 1 tablespoon olive oil

1/4 teaspoon coarse, kosher

1/4 teaspoon freshly ground black pepper

1/2 cup Chef Mitch Maier Black Garlic Sauce & Marinade

1 teaspoon light or dark brown sugar Pinch of black pepper

1/2 teaspoon coarse, kosher salt 1 pound penne pasta, regular or whole wheat

1/3 cup freshly grated Parmesan cheese, plus more for serving


Cooking Instructions:


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 Black Garlic Sauce & Marinade to a small saucepan. Simmer over medium heat until the Black Garlic Sauce & Marinade 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 Black Garlic Sauce & Marinade 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



To Order Chef Mitch Maier Black Garlic Products --