1 pound asparagus (ends trimmed), cut into 1 inch pieces
1/4 cup Parmesan pieces ( 1 ounce )
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
kosher salt and black pepper
Instructions
Cook the pasta according to the package directions
and add the asparagus during the last 3 1/2 minutes
of cooking. Drain the pasta and asparagus and rinse
under cold water to cool. Transfer to a large bowl.
Add the Parmesan, oil, lemon juice and zest, 1/2
teaspoon salt, and 1/4 teaspoon pepper and toss to
combine.
Originally Submitted
9/21/2010
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