Ingredients
3 Tbsp Gourmet Garlic Olive Oil
3 Cups sweet onion chopped in large chunks
¾ lb. (350 g) penne (or other tube shaped pasta)
1 bunch (around 1 lb.) of asparagus in 2 – 3” pieces
½ tsp sea salt & fresh ground black pepper
3 Tbsp Black Mission Fig Dark Balsamic Vinegar
1/3 cup grated Parmesan
1 Cup bread cubes drizzled with 1 Tbsp Gourmet Garlic Olive Oil
1 Tbsp Black Mission Fig Dark Balsamic Vinegar for drizzling
Directions
Preheat oven to 375°F
Start a pot of salted water. Add pasta to boiling water and cook to al dente while roasting vegetables.
Add Garlic Olive Oil to 9 X 13 baking dish, add onion and stir to coat. Place uncovered in oven and roast for 5 minutes.
Add asparagus to pan and stir in with ½ tsp. of sea salt. Spread out evenly and roast for another 5 minutes.
When pasta is ready drain and add to the roasting pan and stir it all together. Add 3 Tbsp of Fig Balsamic, black pepper to taste and parmesan and mix well.
Add bread cubes and return to oven. Bake for 10 to 15 minutes.
Remove and drizzle with 1 Tbsp Fig Balsamic. Serve hot with additional Parmesan and black pepper.