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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  
Yield: 8 to 10 servings
Edible WOW

4/17/2009 - Good News Comes To Southeastern Michigan
Bloomfield Hills, Michigan ”A new kind of hero is receiving recognition this week in Southeastern Michigan. These heroes grow our food, feed our families and strengthen our communities. They are the 2009 Local Hero Award Winners sponsored by edibleWOW magazine.

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It's no surprise that Brussel sprouts look like perfect miniature versions of cabbage since they are closely related, both belong to the Brassica family of vegetables. Brussels sprouts are available year round; however, they are at their best from autumn through early spring when they are at the peak of their growing season.

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The milk, sweet, almost nutty flavor of cauliflower is at its best from December through March when it is in season and most plentiful in your local markets.

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