“Fabulous salad from the Washington Post — just the perfect combination of colors, flavors, and textures!”
IngredientsNutrition1⁄2 teaspoonkosher salt, plus more as needed1 lbasparagus1 lbcheese tortellini (fresh or frozen)1⁄4 cuppine nuts1⁄3 cupolive oil, extra-virgin3 tablespoonsfresh lemon juice (from 1 lemon)1 smallshallot, finely chopped1 garlic clove, minced1⁄2 teaspoonblack pepper, freshly-ground12 ouncescherry tomatoes or 12ouncesgrape tomatoes, cut in half1⁄2 cupfresh basil, lightly-packed1 ounceparmigiano-reggiano cheese, grated (1/2 cup)
DirectionsStep 1: Bring a large pot of generously salted water to a boil over high heat. Fill a large bowl halfway with ice and water. Line a baking sheet with paper towels or lay a clean kitchen towel on the counter.Step 2: Trim 1 inch from the ends of the asparagus stalks. If some of the stalks are much thicker than a pencil, use a vegetable peeler to remove the woody exterior from the bottom half of each one. Cut the stalks and spears into 1-inch lengths.Step 3: Add the asparagus to the boiling water; cook until crisp-tender and a more vivid shade of green, about 2 minutes; do not drain the water. Use a slotted spoon to transfer the asparagus to the ice-water bath until cooled. Spread the asparagus on the baking sheet or kitchen towel to dry.Step 4: Return the pot of water to a boil. Add the tortellini and cook, stirring often, until tender, according to the package directions. Drain the tortellini, rinse it with cold water, and drain again, leaving it slightly wet.Step 5: While the tortellini are cooking, toast the pine nuts in a small, dry skillet over medium-low heat for several minutes, shaking the pan to avoid scorching, until fragrant and lightly browned. Cool completely.Step 6: Whisk together the oil, lemon juice, shallot, garlic and the 1/2 teaspoon each of salt and pepper in a serving bowl. Add the cooked tortellini and tomatoes, tossing to incorporate, and let sit for 15 minutes.Step 7: Chop the basil leaves and add them to the+ bowl, along with the asparagus, Parm and the toasted pine nuts. Taste, add more salt and pepper as needed, and serve.
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