This cold pasta salad features asparagus and a delicious garlic-dijon dressing. It’s a wonderful dish for brunches, picnics or hot summer nights.
Yield: 10 cups (2.4L)
2 lbs (910g) asparagus spears, sliced diagonally into 1-inch (2.5cm) pieces
12 oz (340g) angel hair pasta, or other pasta, uncooked
1/2 cup (90g) shallots, minced
1/4 cup (60mL) olive oil
1/4 cup (55g) Dijon mustard
1/4 cup (10g) fresh parsley, chopped
2 cloves garlic, minced
1 tsp (2g) thyme
1/2 tsp (3g) salt
1/4 tsp (1g) black pepper, freshly ground
Place asparagus in microwave-safe container with small amount of water. Cover and microwave for 3 minutes. Drain. Asparagus should be tender but still bright green.
Cook pasta in rapidly boiling water until done. Drain and rinse under cold water. Set aside.
In a medium bowl, mix together shallots, olive oil, Dijon mustard, parsley, garlic, thyme, salt and pepper.
In a large bowl, combine shallot mixture with pasta and asparagus; mix well. Serve chilled.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.