Yield: 1 servings
|500 grams||Pasta; such as farfalle or|
|\N \N||; penne|
|2 bunches||Asparagus; washed and trimmed|
|2 \N||400 g tins artichoke hearts; drained, cut into|
|\N \N||; quarters|
|4 \N||Anchovy fillets; chopped|
|2 tablespoons||Capers; drained and rinsed|
|4 \N||Green onions; finely chopped|
|2 \N||Egg yolks|
|1 \N||Clove garlic; peeled and chopped|
|\N \N||Salt and pepper to taste|
|\N \N||Grated zest of 1 lemon|
|⅔ cup||Olive oil|
1. Cook pasta, drain and set aside to cool. Cook asparagus, cool and then cut into 5cm lengths. Grill or fry prosciutto slices until crisp. Place on absorbent paper to cool.
2. In a large bowl place pasta, asparagus, artichoke hearts, anchovies, capers and shallots in a bowl and toss to combine. Pour over enough dressing to coat all ingredients and mix well. Refrigerate until ready to serve.
3. Crumble prosciutto over the salad and serve.
1. Place all ingredients except the oil in a food processor and process until well mixed. With the machine running, add oil in a thin stream until it is all incorporated
Converted by MC_Buster.
Per serving: 6081 Calories (kcal); 274g Total Fat; (40% calories from fat); 421g Protein; 481g Carbohydrate; 1285mg Cholesterol; 32147mg Sodium Food Exchanges: 25 Grain(Starch); 46½ Lean Meat; 17 ½ Vegetable; ½ Fruit; 33 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.