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Warm Asparagus-And-Pasta Salad With Balsamic Lemon Vinaigre

An italian recipe for Warm Asparagus-And-Pasta Salad With Balsamic Lemon Vinaigre, made with Balsamic Vinegar, Kosher Salt, Freshly Ground Black Pepper, and Virgin Olive Oil Up To. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 1/2 tbsp
• 1 tsp
• 1/2 tsp
• 1/3 cup

Method (preview)

1. 1

   Boil asparagus for 5 to 7 minutes (or until barely cooked through) in 2 inches of water in a large sauté pan.

2. 2

   Remove and drain.

3. 3

   Cut asparagus on diagonal into 2-inch pieces.

4. 4

   Combine shallot, lemon rind, vinegar, salt, pepper, and oil in shallow serving bowl. Add pasta and asparagus while still warm, and toss well.