Penne Pasta or Your Favorite Small Pasta 1 lb.
Water 2 gallons
Canola Oil 2 tbsp.
Cook pasta in boiling water until tender. Drain & lightly toss with Canola Oil. Let cool.
Michigan Asparagus 1 lb.
Blanch asparagus until just cooked and drain. Place in ice bath to cool and drain.
Cut asparagus with a deep angle cut (Asian cut)
Fresh Garlic, mashed 1 & 1/2 tsp.
White Balsamic Vinegar 2 tbsp.
Lemon Juice 2 tbsp.
Dijon Mustard, smooth 1/2 tbsp.
Extra Virgin Olive Oil 3/4 cup
Lemon Zest 1 tbsp.
Freshly Ground Black Pepper 1/2 tsp.
Crumbled Ricotta Salata (type of goat cheese) 3/4 cup
*Prosciutto or Your Favorite Cured Meats-very thinly sliced. 1/2 cup
(*Meat is optional)
Combine garlic, vinegar, lemon juice, lemon zest, pepper & mustard, slowly add olive oil.
Then, toss pasta with dressing, cheese and Prosciutto (if applicable).
Serve chilled or at room temperature.