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This cold pasta salad features asparagus and a delicious garlic-dijon dressing. It’s a wonderful dish for brunches, picnics or hot summer nights.
Ingredients
2 pounds (910g) asparagus spears, sliced diagonally into 1-inch (2.5cm) pieces
12 ounces (340g) angel hair pasta, or other pasta, uncooked
1/2 cup (90g) shallots, minced
1/4 cup (60mL) olive oil
1/4 cup (55g) Dijon mustard
1/4 cup (10g) fresh parsley, chopped
2 cloves garlic, minced
1 tsp (2g) thyme
1/2 tsp (3g) salt
1/4 tsp (1g) black pepper, freshly ground
Directions
Place asparagus in microwave-safe container with small amount of water. Cover and microwave for 3 minutes. Drain. Asparagus should be tender but still bright green.
Cook pasta in rapidly boiling water until done. Drain and rinse under cold water. Set aside.
In a medium bowl, mix together shallots, olive oil, Dijon mustard, parsley, garlic, thyme, salt and pepper.
In a large bowl, combine shallot mixture with pasta and asparagus; mix well. Serve chilled.
