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Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

1/2 LB bow tie pasta cooked al dente and cooled
1 sm shallot finely chopped
1/3 C EVOO
1 LB asparagus, thin spears
2 endive cored and thinly sliced
1/2 sm red bell pepper chopped
1/2 C frozen green peas
1/4 C chopped flat leaf parsley
3 TBL white wine vinegar
salt and freshly ground pepper

Heat the shallots and oil in a microwave-save covered dish for 30 seconds. let cool
Parboil the trimmed asparagus tops in 1 inch simmering water, covered 3-5 minutes. Cool under cold running water and drain. Cut into 1 inch pieces on an angle, put into a bowl. Combine with endive, red pepper, cooked pasta, peas and chopped parsley. The peas will defrost as you toss the salad
Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season with salt and pepper to taste

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