Asparagus Pasta Salad
Source of Recipe
"Nana" to Bubbe & Alex
1 small shallot or 1/2 large shallot, finely chopped
1/3 cup extra virgin olive oil
1 lb. asparagus, thin spears, par boiled, cut into 1" lengths
2 endive, cored and thinly sliced
1/2 small red bell pepper, chopped
1/2 lb. bow tie pasta, farfalle, cooked to al dente and cooled
1/2 cup frozen green peas
1/4 cup chopped flay leaf parsley, chopped
3 TB white wine vinegar
Salt and ground black pepper
Heat shallot and oil in microwave safe covered dish for 30 seconds.
Allow oil to cool back to room temperature.
Trim off tough ends of asparagus. Par boil the asparagus tops in 1" of
simmering water, covered, for 3 to 5 minutes. Cool under cold running
water and drain. Cut asparagus into 1" diagonal pieces and add to a bowl.
Combine cooked asparagus with shredded endive, red bell pepper, cooked
pasta, green peas and chopped parsley. The peas will defrost as you
toss salad. Pour vinegar into a small bowl and whisk in cooled shallot
oil. Pour dressing over salad and toss. Season salad with salt and
pepper, to your taste and toss again.
Yield: 4 servings.
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