Name: Asparagus/tomato/pasta Salad
Ingredients: 2 bn Asparagus -- cut into 1"; Sections; 1 pt Cherry tomatoes --; Quartered; 16 oz Pasta -- wagon wheel; 1/2 c Red wine vinegar; 1/2 md Onion -- chopped; 2 Cloves garlic -- crushed; 4 tb Olive oil; 3 tb Dijon mustard; 1 ts Dried basil; 1 ts Dried parsley; Black pepper; Salt (optional); Parmesan cheese (optional)

The man of sorrow sees it coming toward Him. He already senses something of the perfidy, the hypocrisy, the calumny, the mockery, the pain, and the shame which like an avalanche threatens to overwhelm Him. Yet, He does not retreat or even stand still. With unflinching determination, He walks right into it, for He knows that this is necessary in order that His people may be saved. “Having loved His own…He loved them to the uttermost” (John 13:1).

William Hendriksen

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Vegetables	1	Servings

INGREDIENTS

2	bn	Asparagus — cut into 1"
		Sections
1	pt	Cherry tomatoes —
		Quartered
16	oz	Pasta — wagon wheel
1/2	c	Red wine vinegar
1/2	md	Onion — chopped
2		Cloves garlic — crushed
4	tb	Olive oil
3	tb	Dijon mustard
1	ts	Dried basil
1	ts	Dried parsley
		Black pepper
		Salt (optional)
		Parmesan cheese (optional)

INSTRUCTIONS

Cook pasta according to instructions. Add asparagus for the last 2 1/2
minutes of boiling (not longer than this or it will be too soft). Drain and
rinse with cold water. Add tomatoes and onions. Chill. Combine the
remaining ingredients, and pour over salad when ready to serve. Add salt
and freshly ground black pepper to taste. [Sprinkle parmesan cheese on
top.]
Yumm! this served 10 at dinner with leftovers, (but it was not the main
dish). I can also imagine it with small cubes of mozzarella cheese instead
of (or in addtion to) parmesan, or with dill instead of basil.
Lucie Melahn lmm5@cornell.edu
Recipe By     : Loopy Lemon <lmm5@cornell.edu>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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