Asparagus Pasta Salad With Parmesan Dressing

Delicious! Perfect to serve for a luncheon. This needs to chill for 2 hours before serving. The dressing is wonderful!

• Ready In: 2 hrs
• Serves: 6

Ingredients

• 2  cups small shell pasta (uncooked)
• 1 1⁄2 lbs asparagus, cut into 2-inch pieces, discard tough ends
• 1  red bell pepper, chopped
• 1  cup fresh mushrooms, sliced
• 3  tablespoons parsley, chopped
• 1⁄4 cup  slivered almonds

• PARMESAN DRESSING

• 2  fresh garlic cloves, minced
• 2 -3  anchovy fillets, rinsed with cold water
• 2  tablespoons Dijon mustard
•  salt and pepper
• 1⁄2-1  teaspoon Worcestershire sauce
• 1  egg yolk (uncooked)
• 2  tablespoons lemon juice
• 1  tablespoon white wine vinegar
• 1⁄2 cup olive oil
• 1⁄3 cup  grated parmesan cheese (freshly grated if possible)

Directions

1. Boil pasta in water until firm-tender (do not overcook, leave firm!) drain, and rinse with cold water; set aside.
2. Steam asparagus until crisp-tender; drain and plunge into very cold or ice water; drain and pat dry with a paper towel.
3. Place all dressing ingredients in a blender, and blend until well mixed (adjusting all ingredients to suit taste).
4. Place the veggies and the cooked pasta shells in a large bowl; toss to combine.
5. Pour the dressing over; toss well to coat.
6. Add in slivered almonds and mix.
7. Chill in the fridge for a minimum of 2 hours before serving.