Asparagus and aragula pasta salad

Asparagus and aragula pasta salad
  • 50 Dekagram (dkg) green asparagus
  • 50 Dekagram (dkg) pasta (penne)
  • 25 Dekagram (dkg) fresh baby aragula
  • 2 Table spoon (tbsp) butter
  • 1 Piece lemon peel and juice
  • 1 Tea spoon (tsp) salt
  • 3 Peck black pepper grounded
  • 3 Piece hard boiled eggs

season: Summer

occasion: 4Family

origin: International



This is a warm pasta salad, all of the spring ingredients , asparagus and aragula tied together perfectly to give the salad a deliciously fresh and peppery and savory flavor. The lemon juice (and peel) gave it a bright kick of citrus. Cut the asparagus on the diagonal into bite-sized pieces and cook it approx in 10 minutes. In a large stockpot filled with (generously*) salted water, cook pasta al dente according to package instructions. About 3 minutes before the pasta is done, stir the asparagus in with the pasta. Then rinse the pasta and asparagus with cold water. Take a frying pan and melt the butter than add the lemon juice and zest, peck of salt and pepper and aragula, dont fry it only ted in the butter. Than stir the pasta and asparagus into sauce only for hal a minutes. Taste and season with additional black pepper, if needed and serve with hard boiled eggs and grana padana on top of.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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