Penne with Potatoes and Asparagus

From the Rolling Prarie Cookbook

2 tbsp olive oil
1 large onion, coarsley chopped (2 to 2 1/2 cups)
1 pound small waxy potatoes, cut in thick slices, then cut in half (4 cups)
1 tsp salt
several sprigs fresh thyme
1/2 pound penne pasta
1 pound asparagus, cut into 1 to 2 inch pieces
several splashes balsamic vinegar
freshly ground black pepper
1/2 cup parsely, chopped (try basil when in season)
freshly grated parmesan cheese

Preheat oven to 375. Put in a large pot of water to cook the pasta. Pour oil in a 9x13 baking pan. Put the onions and potatoes in the pan, sprinkle with 1/2 teaspoon salt, add the sprigs of thyme, and mix well to coat the vegetables with oil. Bake, uncovered, fora bout 15 minutes. Vegetables should be almost tender. While vegetables are roasting, cook the pasta until just tender, drain, and set aside. Remove vegetables from the oven. Add the asparagus and the cooked pasta. Season to taste with salt, several splashes balsamic vinegar, black pepper and the fresh parsely or basil. Toss carefully until vegetables and pasta are evenly mixed. Return to oven, uncovered, for 10 minutes. Bring steaming to the table with a bowl of parmesan cheese to sprinkle on top.

serves 6