One of the best things about summer, and trust me, for me they are few, is the better price and freshness of asparagus. When I first met john.e, he wasn’t a fan of asparagus at all. I was able to convince him to give it another try. Now, he’s quite fond of it.
This pasta salad was an idea I had one Sunday morning while sipping my coffee and watching reruns of Will & Grace. I knew I had some asparagus in the refrigerator, and that john.e would need something to take to work for lunch on Monday.
I knew this pasta salad would be just as fresh on Monday as it was on Sunday morning when I prepared it. The lemon juice not only adds a lot of flavour, but helps to keep the asparagus a bright green colour.
The best part is that you can refrigerate this pasta salad for a few days. It will last!
- 1 bunch of fresh asparagus
- 6 cups cooked bow tie pasta
- ¼ cup chopped sun dried tomatoes
- 1 lemon, zested and juiced
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Green onion, sliced
- Wash and chop the asparagus into one-inch pieces. Toss them with 1 tablespoon of olive oil, salt and pepper, and spread them evenly on a baking sheet.
- Dot the asparagus pieces with the butter. Roast at 400 degrees for 15 minutes. Remove from oven and allow to cool.
- In the meantime, cook the pasta in salted water. Cool the pasta completely by running under cold water.
- Chop the sun dried tomatoes, zest the lemon, and juice it. Chop the green onions, and add all ingredients to a large bowl.
- Toss with the remaining olive oil and the butter from the baking sheet. Season accordingly.
- Pack into air-tight containers and refrigerate. This pasta salad is much better cold than it is at room temperature. You can try adding freshly grated parmesan cheese as well if you prefer a cheesy version of this dish.