Pasta Salad with Asparagus
11.5 oz Fusilli or Conchiglie
9 oz asparagus
7 oz cherry tomato
3.5 oz cow’s milk Mozzarella
4 tsp balsamic vinegar
2 tsp white wine vinegar
2 sprigs of fresh oregano
3.5 tbsp extra virgin olive oil
Salt and pepper to taste.
Cook the pasta in abundant salted boiling water and drain 1 minute before the expiration of the pasta cooking time as shown on the pack.
Drizzle with a tbsp of extra virgin olive oil, toss and let cool.
Wash the tomatoes and cut in wedges or half, according to their size.
Prepare the asparagus: peel the stock and cut off the toughest part. Tie them in a bundle and set them vertically in a tall narrow pot. Cover in lightly salted water up to 2/3 of the stock, then cook for about 8 minutes from the time it starts to boil.
Drain and stop the cooking by dipping briefly in cold water. Then drain again.
Prepare a sauce by tossing the balsamic and wine vinegar with the extra virgin olive oil. Season with salt and pepper, if needed. While continuing to gently toss with a whisk or electric blender, add the oregano leaves.
Put the pasta inside a salad bowl, dress it with the asparagus cut lengthwise, chamfered or slanted cut. Add the Mozzarella diced and the tomatoes cut in wedges and dress with the sauce prepared. Toss and serve.