Fusilli With Asparagus Basil and Balsamic Glaze

• 1 tablespoon salt
• 12 teaspoon salt
• 34 cup balsamic vinegar
• 5 tablespoons extra virgin olive oil
• 1 lb asparagus
• 1 medium red onion, halved and sliced (1 1/2c)
• 12 teaspoon pepper
• 14 teaspoon red pepper flakes
• 1 cup chopped fresh basil leaf
• 1 tablespoon lemon juice
• 1 cup grated romano cheese

1. Bring 4 qt water to boil adding salt and pasta.
2. Cook al dente.
3. Drain and return to pot.
4. Right before putting pasta in boiling water bring balsamic vinegar to boil in 8 in skillet over med heat.
5. Reduce heat to medium and simmer slowly until syrupy and reduced to 1/4 c 15-20 minutes.
6. While pasta is cooking and balsamic is reducing heat 2 tbsp oil in 12 in skillet over high heat until beginning to smoke.
7. Cut asparagus in 1 in lengths discarding the bottom 1 inch.
8. Add asparagus onion black and red pepper 1/2 tsp salt and stir to combine.
9. Cook without stirring until asparagus begins to brown about 1 minute then stir and continue cooking.
10. Stir occasionally until asparagus is tender-crisp about 4 min longer.
11. Add asparagus, basil, lemon juice, 1/2 Romano,and remaining 3 tbsp oil to pasta in stockpot toss to combine.
12. Serve immediately, drizzling 1-2 tsp balsamic glaze over individual servings and sprinkle cheese accordingly.

salt, salt, balsamic vinegar, extra virgin olive oil, asparagus, red onion, pepper, red pepper, fresh basil leaf, lemon juice, romano cheese

Taken from www.food.com/recipe/fusilli-with-asparagus-basil-and-balsamic-glaze-137859 (may not work)