Asparagus Pasta Salad With Parmesan Dressing - cooking recipe
Ingredients
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2 cups small shell pasta (uncooked)
1 1/2 lbs asparagus, cut into 2-inch pieces, discard tough ends
1 red bell pepper, chopped
1 cup fresh mushrooms, sliced
3 tablespoons parsley, chopped
1/4 cup slivered almonds
PARMESAN DRESSING
2 fresh garlic cloves, minced
2 -3 anchovy fillets, rinsed with cold water
2 tablespoons Dijon mustard
salt and pepper
1/2 - 1 teaspoon Worcestershire sauce
1 egg yolk (uncooked)
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1/2 cup olive oil
1/3 cup grated parmesan cheese (freshly grated if possible)
Preparation
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Boil pasta in water until firm-tender (do not overcook, leave firm!) drain, and rinse with cold water; set aside.
Steam asparagus until crisp-tender; drain and plunge into very cold or ice water; drain and pat dry with a paper towel.
Place all dressing ingredients in a blender, and blend until well mixed (adjusting all ingredients to suit taste).
Place the veggies and the cooked pasta shells in a large bowl; toss to combine.
Pour the dressing over; toss well to coat.
Add in slivered almonds and mix.
Chill in the fridge for a minimum of 2 hours before serving.
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