"To trim asparagus, hold a spear at each end and snap it. The spear will break where the tender top meets the tough bottom. Line the broken spear up with the bundle of cleaned asparagus. Cut using the guideline of the snapped spear."
1/2 pound bow tie pasta cooked al dente and cooled (I used rotini)
1 small shallot or 1/2 large shallot, finely chopped
1/3 cup extra-virgin olive oil
1 pound asparagus, thin spears
2 endive, cored and thinly sliced
1/2 small red bell pepper, chopped
1/2 cup frozen green peas
1/4 cup chopped fresh flat-leaf parsley
3 T white wine vinegar
salt and freshly ground black pepper
Heat the shallots and oil in a small pan on medium-high heat for 5 minutes. Let oil cool.
Parboil the trimmed asparagus tops in 1 inch simmering water, covered, 3 to 5 minutes. Cool under cold running water and drain. Cut into 1-inch pieces on an angle and add to a bowl.
Combine with 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 with salt and pepper, to taste and toss again.
Makes 4 servings
Hello Spring. The fresh crunchy veggies and light dressing stand out in this dish and would be a perfect side for almost any meal. Now we just need more sunshine!