MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Campanelli with Asparagus, Basil, and Balsamic Glaze
 Categories: Pasta
      Yield: 4 Servings
 
      1 tb Table salt
    1/2 ts Table salt
      1 lb Campanelli
    3/4 c  Balsamic vinegar
      5 tb Extra-virgin olive oil
      1 lb Asparagus
      1 md Red onion
    1/2 ts Ground black pepper
    1/4 ts Red pepper flakes
      1 c  Chopped fresh basil
      1 tb Lemon juice
      1 c  Shaved pecorino romano
 
  Trim the bottom inch from the asparagus and discard. Halve the spears
  lengthwise if larger than 1/2 inch in diameter, and cut into 1-inch
  lengths.
  
  1. Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and
  pasta, stir to separate, and cook until al dente. Drain and return to
  pot.
  
  2. Just before putting pasta in boiling water, bring balsamic vinegar
  to boil in 8-inch skillet over medium-high heat; reduce heat to
  medium and simmer slowly until syrupy and reduced to 1/4 cup, 15 to
  20 minutes.
  
  3. While pasta is cooking and balsamic is reducing, heat 2
  tablespoons oil in 12-inch nonstick skillet over high heat until
  beginning to smoke. Add asparagus, onion, black pepper, pepper
  flakes, and remaining 1/2 teaspoon salt and stir to combine; cook,
  without stirring, until asparagus begins to brown, about 1 minute,
  then stir and continue to cook, stirring occasionally, until
  asparagus is tender-crisp, about 4 minutes longer. Add asparagus
  mixture, basil, lemon juice, 1/2 cup Pecorino, and remaining 3
  tablespoons oil to pasta in stockpot; toss to combine. Serve
  immediately, drizzling 1 to 2 teaspoons balsamic glaze over
  individual servings and passing remaining 1/2 cup Pecorino separately.
  
  Source: Cook's Illustrated, March 2003, Pasta with Asparagus
 
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