Pasta salad with asparagus and artichoke
Yeung Man Cooking · ♥ 2.8K likes · 70.8K views · 20 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 300 g asparagus
Bring a pot of water to the boil for the pasta.
Break the woody ends off the asparagus and chop it into bite-sized pieces.
- pasta
Boil the pasta to package instructions, stirring occasionally; two minutes before it is done add the asparagus and boil two minutes more, four in total, because adding cold food drops the water temperature.
- 40 g parsley
- 350 g cherry tomatoes
- ¼ whole red onion
Finely chop the parsley into a large mixing bowl; add the cherry tomatoes and the thinly sliced red onion, and the drained pasta and asparagus.
- 1 cup chickpeas
- 200 g artichoke
- 2 tsp salt
- dried oregano
- pepper
- 3 tbsp lemon juice
- 2 tbsp dijon mustard
- ¼ cup olive oil
For the vinaigrette combine the salt, oregano, pepper, lemon juice, dijon mustard and olive oil and shake well.
Pour in half the dressing first and mix; more can be added but not taken away. Or dress it at the table instead.
Shaking the vinaigrette and dressing