Guest guest Posted March 19, 2004 Report Share Posted March 19, 2004 From my new cookbook. I am formatting the ones I want to try. I will try to keep sending them. Jamie * Exported from MasterCook * Asparagus Pasta Salad Recipe By : Rachael Ray - 30 Minute Meals 2 Serving Size : 4 Preparation Time :0:00 Categories : *To Be Posted Asparagus Rachael Ray Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound bow tie pasta , cooked al dente -- cooled 1 small shallot -- finely chopped 1/3 cup extra virgin olive oil 1 pound asparagus -- thin spears 2 endive, cored and -- thinly sliced 1/2 small red bell pepper -- chopped 1/2 cup frozen green peas 1/4 cup chopped fresh flat leaf parsley -- couple handfuls 3 tablespoons white wine vinegar salt and pepper Heat the shallot and oil in a microwave safe dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Let oil cool. Parboil the trimmed asparagus in 1 inch simmering water, covered, 3-5 minutes. Cool under cold running water and drain. Cut into 1 inch pieces on an angle and add to bowl. Combine with endive, red pepper, cooked pasta, peas, and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into small bowl and whisk in shallot oil. Pour dressing over salad and toss. Season with salt and pepper, to taste and toss again. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 4363 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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