20 minute white asparagus pasta salad

Step 1/6

• 375 g white asparagus
• 75 g radishes
• 10 g dill

• peeler
• cutting board
• knife

Peel asparagus and cut into bite-sized pieces. Wash and slice radishes. Finely chop dill.

Step 2/6

• 125 g farfalle
• salt

• large pot

Cook pasta in a large pot with salted water for approx. 8–10 min., until al dente.

Step 3/6

• 15 g pine nuts

• frying pan (small)

Toast pine nuts in a small frying pan for approx. 3–4 min. on medium-low heat until browned.

Step 4/6

• ½ tsp sugar
• ½ orange
• pepper
• oil (for frying)

• frying pan (large)
• citrus press

Heat oil in a large frying pan and sauté sliced asparagus for approx. 4–5 min. on medium heat. Add sugar and season with salt and pepper. Juice the orange and deglaze the pan with 1/2 of the juice. Take from heat and add sliced radishes.

Step 5/6

• 3½ tbsp olive oil
• ½ tbsp mustard
• ½ lemon

Prepare vinaigrette by stirring olive oil, mustard, lemon juice, and remaining orange juice together. Season with salt and pepper.

Step 6/6

• Parmesan cheese (for serving)

• large bowl

In a large bowl, mix together pasta, asparagus, radishes, and chopped dill. Drizzle vinaigrette on top and serve with toasted pine nuts. If desired, grate Parmesan cheese on top.

Enjoy your meal!