Asparagus Pasta Salad With Parmesan Dressing - cooking recipe

Ingredients
    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
    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.

Leave a comment