Grilled asparagus pasta salad - Le Coup de Grâce
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Grilled asparagus pasta salad

Preparation : 1h05 min Cooking : 15 min Difficulty : easy Servings : 4 to 6
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Ingredients

  • 400g rotini
  • 250g mini asparagus, tails removed and cut in 3
  • 1 1/4 cups frozen peas
  • 1 large shallot, finely chopped
  • Olive oil
  • 200g feta cheese reduced in sodium, cut into small cubes
  • 10 sprigs of chives, finely chopped
  • 1 1/2 cup fresh baby rocket (more or less to taste)
  • 3/4 cup walnuts, coarsely chopped
  • 3 tablespoons mayonnaise
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon whole grain mustard (more or less to taste)
  • 1/2 teaspoon Provence herbs
  • Salt and pepper from the mill

Preparation

  • In a large saucepan filled with salted boiling water, cook the pasta al dente following the instructions on the package. Pour into a colander, rinse well with cold water and drain. Throw in a large salad bowl and reserve in the fridge.
  • In a large skillet heated over medium high heat, add a drizzle of olive oil and add the asparagus, peas and shallot. Season with salt and pepper and toss.
  • Cook for 5 to 7 minutes, stirring until asparagus is tender. Pour into a plate and let cool for 10 minutes.
  • Add remaining ingredients and asparagus to the pasta and season with salt and pepper. Mix and reserve in the fridge for 30 minutes before serving.

Our wine stewards suggest

+- 25$ TORRE ROSAZZA PINOT GRIGIO 2014

A pleasing wine to accompany this tasty salad, with its nose of beeswax, exotic fruit, spices and a lemony retro finish. A satiny texture and a beautiful mineral complete the whole. Ah ... and a vague impression of spring in this wine!

AMERICAN JESUS PALE ALE, HOPERA, 5%

This pale ale will offer notes of grapefruit and tropical fruits that will go well with the nuts, while the moderate bitterness of beer will recall that of asparagus. A fruity accord without fruit!

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