Asparagus Pasta Salad With Parmesan Dressing

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 6
• 2 cups small shell pasta (uncooked)
• 1 1/2 lbs asparagus, cut into 2-inch pieces, discard tough ends
• 1 red bell pepper, chopped
• 1 cup fresh mushrooms, sliced
• 3 tablespoons parsley, chopped
• 1/4 cup slivered almonds
• 2 fresh garlic cloves, minced
• 2 -3 anchovy fillets, rinsed with cold water
• 2 tablespoons dijon mustard
• salt and pepper
• 1/2-1 teaspoon worcestershire sauce
• 1 egg yolk (uncooked)
• 2 tablespoons lemon juice
• 1 tablespoon wine vinegar
• 1/2 cup olive oil
• 1/3 cup grated parmesan cheese (freshly grated if possible)

Recipe

• 1 boil pasta in water until firm-tender (do not overcook, leave firm!) drain, and rinse with cold water; set aside.
• 2 steam asparagus until crisp-tender; drain and plunge into very cold or ice water; drain and pat dry with a paper towel.
• 3 place all dressing ingredients in a blender, and blend until well mixed (adjusting all ingredients to suit taste).
• 4 place the veggies and the cooked pasta shells in a large bowl; toss to combine.
• 5 pour the dressing over; toss well to coat.
• 6 add in slivered almonds and mix.
• 7 chill in the fridge for a minimum of 2 hours before serving.