Recipe for a warm salad with pasta, bows, asparagus, endive and зеленым горохом. 
Time: 30 мин. Complexity: easy Servings: 4 The recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 small shallot (finely chopped)
- 1/3 Art. olive oil
- 450 g thin asparagus
- 2 heads of endive (thinly sliced)
- 1/2 red bell pepper (chopped)
- 220 g Farfalle pasta (pasta bows), boiled until al dente and chilled
- 1/2 tbsp. frozen green peas
- 1/4 Art. chopped parsley
- 3 tbsp. l white wine vinegar
- Salt and Freshly Ground Peppers
Recipes with similar ingredients: shallots, asparagus, endive salad, sweet pepper, pasta farfalle, peas, parsley, wine vinegar
Recipe preparation:
- Microwave shallots with olive oil in securely closed container for 30 seconds, or in a small stew-pan over medium heat for 5 minutes. Cool to room temperature.
- In order to determine the soft part of asparagus, you must take stalk from both ends and bend. She will break in the place where the soft part turns into hard, so you can safely use the remaining tops, cutting them into several parts. Put asparagus in a pan and pour water so that it is covered 2.5 cm. Bring to a boil and blanch for 3-5 minutes. Then cool under running water. Cut asparagus into slices of 2.5 see and place in a bowl.
- Add endive, bell peppers, prepared Farfalle pasta, green peas and chopped parsley. Green peas will unfreeze while the salad is mixed. The next step is to pour the vinegar into separate container, pour olive oil with shallots and beat lightly. Season the salad with the resulting dressing, mix, season with salt and pepper and mix again.
