Pan-Roasted Asparagus Over Thai Brown Rice Noodles Kalamata Olives, Balsamic Reduction, Shaved Parmesan

• 1/2 box pad thai noodles Explore Cuisine Brown Rice
• 1 bunch asparagus
• 2 tablespoons olive oil
• 5 tablespoons balsamic vinegar
• 10 kalamata olives

1. AsparagusnnTrim off the fibrous part of the stem from one bunch of asparagus. Cut the tips into 3-inch lengths. Cut the remaining stalks in half lengthwise.nnHeat olive oil (about 2 T.) in a stainless-steel (not non-stick) saute pan over medium-high heat. Add asparagus, season with salt, turning occasionally and roast until the asparagus is tender and starting to brown in spots. Remove with a slotted spoon.
2. Balsamic Glaze with OlivesnnTo the saute pan, add balsamic vinegar (about 5 T.) and pitted black olives (about 10, we like kalamata olives) cut in half lengthwise. Deglaze the pan, scraping the bottom of the pan with a spatula.
3. Thai Brown Rice NoodlesnnToss two servings of cooked Explore Cuisine Thai Brown Rice Pad Thai Noodles with olive oil and season with salt and pepper. Place noodles in two bowls.
4. CompositionnnTop noodles with asparagus. Pour the balsamic reduction and olives over the asparagus. Top with shards of Parmesan and plenty fresh ground black pepper.

noodles, asparagus, olive oil, balsamic vinegar, olives

Taken from www.yummly.com/recipe/PAN-ROASTED-ASPARAGUS-OVER-THAI-BROWN-RICE-NOODLES-KALAMATA-OLIVES_-BALSAMIC-REDUCTION_-SHAVED-PARMESAN-1842539 (may not work)