Asparagus Pasta Salad

Ingredients

• 1 pound asparagus thin
• 0.5 pound bow tie pasta cooled cooked
• 2  endive cored thinly sliced
• 0.3 cup fla- leaf parsley chopped
• 0.3 cup olive oil extra-virgin
• 0.5 cup peas green frozen
• 0.5 small bell pepper red chopped
• 4 servings salt and pepper black freshly ground
• 1 small shallot or finely chopped
• 3 tablespoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• whisk
• stove
• microwave

Directions

1. 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.
2. 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.
3. 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.
4. Cut asparagus into 1-inch pieces on an angle and add to a bowl.
5. 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.
6. Pour vinegar into a small bowl and whisk in cooled shallot oil.
7. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.