John Myers
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Pasta Salad with Green Asparagus
The perfect pasta salad with green asparagus recipe with a picture and simple step-by-step instructions.
salad
- 150 g Farfalle
- 6 Romatic tomatoes, diced
- 3 Spring onions, cut into rings
- 70 g Olives, cut into rings
- 100 g Small mozzarella balls, halved
- 0,5 bunch Parsley, chopped
- 7 Poles Green asparagus
- Oil
Black pepper from the mill
- Salt
dressing
- 1 tsp Dijon mustard
- 2 tbsp Espelette pepper vinegar
- 1 Garlic clove, finely grated
- 30 ml Olive oil
- Sugar
- Black pepper from the mill
- Salt
salad
- Cook the farfalle al dente according to the instructions, strain and rinse under cold water (they should get cold and no longer cook). Then drain and transfer to a salad bowl.
- Add the tomatoes, spring onions, olives, mozzarella and parsley and mix everything well.
- Cut off the woody ends of the asparagus and then cut diagonally into bite-sized pieces. Put the tips separately. Heat some oil in a pan and fry the asparagus in it for 5 minutes, adding the tips for the last 2 minutes. Salt and pepper lightly.
dressing
- Put the mustard and vinegar in a bowl and add the garlic clove. Mix everything very well and then stir in the oil in a fine stream, so that a creamy dressing is created. Season to taste with salt, pepper and sugar.
finish
- Add the fried asparagus to the salad while it is still warm, dressing over it. Mix everything well and then enjoy.
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