Fusilli With Asparagus Basil and Balsamic Glaze

Directions

1. 1
   Bring 4 qt water to boil adding salt and pasta. Cook al dente. Drain and return to pot.
2. 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. 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. 4
   Cut asparagus in 1 in lengths discarding the bottom 1 inch.
5. 5
   Add asparagus onion black and red pepper 1/2 tsp salt and stir to combine.
6. 6
   Cook without stirring until asparagus begins to brown about 1 minute then stir and continue cooking.
7. 7
   Stir occasionally until asparagus is tender-crisp about 4 min longer.
8. 8
   Add asparagus, basil, lemon juice, 1/2 Romano,and remaining 3 tbsp oil to pasta in stockpot toss to combine.
9. 9
   Serve immediately, drizzling 1-2 tsp balsamic glaze over individual servings and sprinkle cheese accordingly.