Yield: 3 servings
| Measure | Ingredient |
|---|---|
| ⅓ pounds | Bow tie pasta; (also called farfalle) |
| ¼ cup | Peanut oil |
| 3 tablespoons | Shallots; minced |
| 2 tablespoons | Fresh ginger; minced |
| 2 pounds | Asparagus; ends snapped off, stalks peeled, and cut into 1 1/2-inch pieces |
| 2 tablespoons | Raspberry vinegar |
| 1 \N | Orange; zest and sections of |
| \N \N | Kosher salt |
| \N \N | Freshly ground pepper |
Bring a large pot of salted water to a boil. Cook the pasta al dente, drain and set aside. Heat 1 tablespoon of the oil in a large nonstick saut pan.
Add shallots and ginger and saut approximately 3 minutes. Add the asparagus and saut until tender, about 3 to 5 minutes more, depending on the thickness of the stalk. Whisk the remaining oil, raspberry vinegar and orange zest together in a large bowl. Add the pasta, asparagus and orange sections, then toss together. Season to taste with salt and pepper. Serve warm or cold.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Feb 05, 1999, converted by MM_Buster v2.0l.