Directions

1. Asparagus Trim 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. Heat olive oil (about 2 T.) in a stainless-steel (not non-stick) sauté 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 Olives To the sauté 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 Noodles Toss 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. Composition Top noodles with asparagus. Pour the balsamic reduction and olives over the asparagus. Top with shards of Parmesan and plenty fresh ground black pepper.