#Asparagus #Again #TooMuch? #Never!

Let’s talk about hashtags.


What is the deal?


It seems like everyone and anyone and even everyone else is now hashtagging like there is no tomorrow. Guys, there is a tomorrow. Furthermore, they are throwing hashtags in places I don’t think hashtags belong.


I’ll be the first to admit that I have poor grammar skills and I am way too fond of the ellipse … just like that… or that.

But, this hashtagging trend can be over now.





#asparagustime #withbalsamic #ummm-mazing


Roasted Asparagus and Balsamic Butter Pasta
Source: Food&Wine
Printable Recipe

1lb asparagus
1T olive oil
1tsp salt
1/2tsp fresh-ground black pepper
1/2C balsamic vinegar
1/2tsp brown sugar
1lb pasta (bowtie or penne)
4T unsalted butter, cut into pieces
1/3C grated parmesan cheese

Preheat oven to 400. Trim the ends off of the asparagus. Cut asparagus into 1 inch pieces. Toss with olive oil and a sprinkle of salt/pepper. Roast on baking sheet at 400 for about 10 minutes, until tender.
In a small saucepan, reduce balsamic vinegar over medium heat. Watch carefully because it will burn quickly. Once it has reduced to about 3T, remove from heat. Stir in brown sugar and 1/4tsp black pepper.
Cook pasta according to package directions. When al dente, drain. Toss in a bowl with butter. Add in 1-2T of balsamic mixture (to taste), asparagus, and parmesan. Taste and adjust seasonings.
Serve immediately with additional parmesan.


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