Gingered asparagus and bow tie pasta salad

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.

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