1 1/2 pounds fresh asparagus
1 1/2 pounds Penne pasta
1 tablespoon olive oil
1/2 cup olive oil
3/4 cup sliced green onions
6 Tablespoons white wine vinegar
2 Tablespoons Soy Sauce
1 6 ounce package baby spinach
1 cup roasted salted cashews, course chopped
1 cup parmesan cheese
Cook pasta according to directions. Drain well. Transfer to large bow. Toss with 1 Tablespoon olive oil. Cool.
Cut asparagus into 1 inch pieces. Asparagus can be boiled in salted water for 3 minutes. I prefer to grill it (see end of recipe).
Blend half cup olive oil, green onions, vinegar and soy sauce in blender or food processor until smooth, about 2 minutes.
Pour dressing over pasta. Add asparagus, spinach, cashews and cheese. Toss to coat. Season with salt and pepper.
Note: Asparagus, pasta and dressing can be prepared 1 day ahead and kept separate and chilled.
This recipe makes a ton of salad. If on a buffet this can serve 24.
In a large zip baggie, put trimmed asparagus
Add some olive oil, coarse salt and fresh ground pepper.
Coat the asparagus by rolling it around in the baggie.
Grill on indoor grill pan for about 3-5 minutes.
Chop after grilled and cooled.