in Italy

Pasta salad with green asparagus

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Ingredients for 4 servings:

  • 500 g pasta (e.g. penne)
  • 1 kg asparagus, green
  • 500 g cherry tomatoes
  • 200 g Parmesan or Grana, fresh
  • 50 g pine nuts
  • 2 clove(s) garlic, squeezed
  • olive oil
  • Balsamic vinegar
  • herb salt and pepper
  • Sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the pasta al dente and let cool slightly. Snap off the lower ends of the green asparagus and wash them unpeeled. Cut into bite-sized pieces. Fry with olive oil, herb salt, and pepper for about 12 minutes, until the asparagus is lightly browned and soft. Then sprinkle with sugar, deglaze with balsamic vinegar, mix, and let stand a little. Halve the cherry tomatoes. Thinly slice the Grana or Parmesan cheese. Toast the pine nuts in a pan. Combine everything in a large bowl, mix with the crushed garlic, herb salt, pepper, olive oil, and balsamic vinegar, let stand briefly, and serve lukewarm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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