Asparagus Pasta Salad

Recipe Ingredients

1 oz	28g	Shallot or 1/2 large shallot - finely chopped (small)
1/3 cup	78ml	Extra-virgin olive oil
1 lb	454g / 16oz	Asparagus - thin spears
2		Endive - cored, and thinly sliced
1/2		Red bell pepper - chopped (small)
1/2 lb	227g / 8oz	Bow tie pasta, farfalle - cooked to Al dente and cooled
1/2 cup	118ml	Frozen green peas
1/4 cup	10g / 0.4oz	Chopped flat-leaf parsley
3 tablespoons	45ml	White wine vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.

Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear.

Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl.

Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad.

Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.

Source:
"30 MINUTE MEALS with Rachael Ray - (Show # TM-1C40) - from the TV FOOD NETWORK"

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