| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | Salads | 3 | servings |
INGREDIENTS
| 1/3 | lb | Bow tie pasta; (also called farfalle) |
| 1/4 | c | Peanut oil |
| 3 | tb | Shallots; minced |
| 2 | tb | Fresh ginger; minced |
| 2 | lb | Asparagus; ends snapped off, stalks peeled, and cut into 1 1/2-inch pieces |
| 2 | tb | Raspberry vinegar |
| 1 | Orange; zest and sections of | |
| Kosher salt | ||
| Freshly ground pepper |
INSTRUCTIONS
Bring a large pot of salted water to a boil. Cook the pasta al dente, drain and set aside. Heat 1 tablespoon of the oil in a large nonstick saut pan. Add shallots and ginger and saut approximately 3 minutes. Add the asparagus and saut until tender, about 3 to 5 minutes more, depending on the thickness of the stalk. Whisk the remaining oil, raspberry vinegar and orange zest together in a large bowl. Add the pasta, asparagus and orange sections, then toss together. Season to taste with salt and pepper. Serve warm or cold. Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Feb 05, 1999, converted by MM_Buster v2.0l.
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