Salad with pasta and asparagus
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Warm recipe salad with pasta bows, asparagus, endive and green peas.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 small shallot (finely chopped)
- 1/3 cup olive oil
- 450 g thin asparagus
- 2 heads endive (thinly sliced)
- 1/2 red bell pepper (chopped)
- 220g Farfalle pasta, cooked until al dente and cooled
- 1/2 cup frozen green peas
- 1/4 cup chopped parsley
- 3 tablespoons white wine vinegar
- Salt and freshly ground pepper
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Cooking the dish according to the recipe:
- Microwave the shallots with olive oil in a tightly sealed container for 30 seconds, or in a small saucepan over medium heat for 5 minutes. Cool to room temperature.
- To identify the tender part of the asparagus, grasp the stalk at both ends and bend it. It will break where the tender part meets the firm part, so you can safely use the remaining tips, cutting them into several pieces. Place the asparagus in a saucepan and cover with water by 2.5 cm. Bring to a boil and blanch for 3-5 minutes. Then cool under running water. Cut the asparagus into 2.5 cm pieces and place in a bowl.
- Add the endive, bell pepper, cooked farfalle pasta, green peas, and chopped parsley. The green peas will defrost while you toss the salad. Next, pour the wine vinegar into a separate bowl, then pour in the olive oil and shallots and whisk lightly. Pour the dressing over the salad, toss, season with salt and pepper, and toss again.
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