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Spring Harvest Asparagus Pasta Salad

Spring Harvest Asparagus Pasta Salad
Lorraine Platman, Sweet Lorraine's Café & Bar
1 pound penne pasta
1  pound asparagus, cut into 1-inch pieces
1 ½ teaspoon chopped fresh garlic
2 tablespoons white balsamic vinegar
2 tablespoons fresh lemon juice
½  tablespoon smooth Dijon mustard
¾  cup extravirgin olive oil
1  tablespoon lemon zest
½  teaspoon freshly ground black pepper
¾  cup crumbled ricotta salata cheese
1. Cook pasta according to package directions. Drain and set  
 aside to cool.
2. Fill a large bowl with ice and water; set aside. Place large
 saucepan ¾ filled with water over high heat to boil. Add  
 asparagus and cook 1-2 minutes or until just bright green  
 and crisp. Drain asparagus and place in ice water bath to  
 stop cooking. Drain and set aside.
3. Combine garlic, vinegar, lemon juice, mustard, oil, zest and  
 pepper in a small bowl; whisk until dressing is blended.
4. Combine pasta and enough dressing to coat in a large  
 serving bowl. Add asparagus and cheese tossing gently to  
 combine.
Yield: 8 to 10 servings
Edible WOW

 
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