Recipe by celeste and co.
I found this in a recent Taste of Home magazine. I tried it out on my family and we all thought it was Zaar-worthy. Slightly adapted for my family's taste. This makes a lot so you may want to half the recipe.
Top Review by Mary W.
I made this for company and made half a recipe. There were 4 of us - and we had a little left over. I will definitely make again! The only thing I would suggest - is make sure everything else is ready so you can serve it just as soon as you add the hot ingredients. We served it with grilled chicken breast and mango salsa.
- 1 1⁄2 lbs fresh asparagus, trimed and cut into 1 inch pieces
- 2 tablespoons olive oil, plus
- 1⁄2 cup olive oil, divided
- 1 1⁄2 lbs uncooked penne or 1 1⁄2 lbs penne pasta
- 3⁄4 cup chopped green onion
- 6 tablespoons white wine vinegar (this amount may be too vinegary for some tastes so start low and add up to taste)
- 2 tablespoons soy sauce
- 1 (6 ounce) packagefresh Baby Spinach
- 1 cup coarsely chopped cashews
- 1⁄2-3⁄4 cup shredded parmesan cheese
Directions See How It's Made
- Put the asparagus into an large oblong baking dish.
- Drizzle with 2 tablespoons olive oil; sprinkle evenly with salt.
- Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender; stir every 10 minutes.
- While the asparagus is cooking, prepare the pasta according to package directions; drain.
- Add the onions, vinegar, and soy sauce in the container of a blender; process.
- While processing, gradually add the remaining olive oil in a steady stream.
- In a large serving bowl, add the pasta, spinach, and asparagus; drizzle dressing over all; toss to coat.
- Season to taste with pepper, if desired.
- Sprinkle with cashews and Parmesan cheese.
- Serve warm.