Hello everyone! I hope everyone's Summer is going well! Mine has been a little hectic, but that's alright! I just can't wait to get all of this "big" stuff out of the way so I can focus on what I really want to put my attention to! One of those things being cooking (and coming up with new recipes!) So that brings me to today's post! I was going through my recipe box and stumbled upon a recipe that I had jotted down a few years ago. I had been looking for a new salad to take to work for the week and this was definitely the answer! Asparagus and pasta together? I'm in. The original recipe called for 2 endive, but I didn't have any on hand when I was making the salad, so they missed the cut! If you want to - try adding them in! I'm sure they'd be a delicious addition!
- 1 small shallot - finely chopped
- 1/3 cup extra virgin olive oil
- 1 pound asparagus
- 1 small red bell pepper
- 1/2 pound of your favorite pasta
- 3/4 cup frozen green peas
- 1/4 cup chopped flat leaf parsley
- 3 tbsp vinegar
- 1 tsp garlic powder
- salt and pepper to taste
Trim the bottoms of the asparagus. Roughly chop them and boil them in 1 inch of water for 3 to 5 minutes. Cool under ice cold water to stop the cooking and to keep the bright green color!
In a large shallow bowl, whisk together the oil/shallot mixture, vinegar, garlic powder, and salt and pepper. Then add the rest of the ingredients and toss together. Serve refrigerated.