cold asparagus pasta
On a bed of pasta salad in a fresh yoghurt dressing w/ lemon flavour you’ll find fresh tomatoes & fried green asparagus & on top some Parmesan shavings - best served at once & always at room temperature. It’s a mix of lemon flavour, sweet tomatoes, hearty asparagus & salty Parmesan.
- 100 g pasta like girandole
- 400 g green asparagus untrimmed
- 1 spring onion
- 1 tbsp olive oil
- salt & pepper
- about 10 small tomatoes about 200-250 g untrimmed
- 25-50 g Parmesan shavings
for the dressing:- 50 g Greek yoghurt 10%
- 1 tsp peanut oil
- 1 tsp lemon flavoured oil
- 1 tsp olive oil
- 1 hard-boiled egg
- 1 tsp French mustard
- salt & pepper
Cook the pasta, drain it & let it cool.
Boil the egg - if not already done.
Crumble the egg yolk & chop the egg white.
Mix all the ingredients for the dressing w/ an egg whisk.
Add salt & pepper to taste.
Chop the tomatoes & discard the seeds & the mush.
Trim the asparagus & cut into pieces.
Chop the spring onion.
Fry the asparagus & the spring onion in some olive oil until rather soft (about 15 min).
Mix pasta & dressing.
Arrange pasta on a plate.
Distribute the tomatoes.
Distribute the fried asparagus.
Add Parmesan shavings on top.
Serve at once.
Prep Time: includes the cooking of the pasta as well as the frying of the asparagus.
Asparagus: Start frying the asparagus (except the heads!) for about 10 min. Then add the delicate heads for another 5 min.
There isn’t much dressing in the pasta part; if you like it more smooth just double the amount of the dressing. Especially when storing for some hours it might be useful to do w/ some more dressing because the dressing gets soaked up by the pasta.
It’s a light dinner for 2 & an appetizer for 4.
The salad is best when served at once: the pasta at room temperature & the asparagus still warm.
If you prepare in advance store in the fridge & get it out of the fridge about at least 30 min before serving.