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Asparagus and mushroom pasta salad

November 13, 2010

…with hard boiled eggs and lemon mustard dressing…

Not much to say other than….dig in!

Asparagus and mushroom pasta salad

serves 2 generously

  • 200g pasta shapes of choice
  • 1 bunch asparagus (preferably a mix of colours!)
  • 6-8 button mushrooms, sliced
  • a few Tbs cooking oil
  • 2-3 free range eggs

lemon mustard dressing

  • 1/2 tsp salt
  • juice of 1/2 large lemon
  • about 3/4 tsp dijon mustard
  • twice as much oil (pref extra virgin olive) as liquid
  • freshly ground black pepper
  • optional: finely chopped chives

to serve (optional – I probably will try without next time, there is plenty of flavour in this already): freshly finely grated parmesan

Cook pasta according to packet instructions. While water is heating, place eggs in a small saucepan and cover 3/4 of the way up the eggs with cold water. Place on high heat. Once boiling rapidly, turn off heat and let eggs sit in the hot water for 7 minute (10 if using an induction or gas cooker).

Meanwhile, cook asparagus on medium heat in a frypan with a teaspoon or so of oil until just cooked. Place in serving bowl. Cook mushroom slices in the same pan on high heat with a few Tbs oil, until they start getting golden brown outlines and start going translucent. Scrape over asparagus.

Pour out water from cooking eggs and immerse in cold water. Whisk dressing ingredients in a small bowl or shake up in a jar, set aside. Peel eggs and chop up, then throw over vegetables.

Drain pasta, add to serving bowl with vegetables and eggs. Pour over dressing and stir to combine. Serve warm.

3 Comments leave one →
  1. November 13, 2010 11:50 am

    YUMMY.. i love mustard and think this dressing is a great idea especially with the asparagus.. great recipe! Thanks!!

  2. November 26, 2010 7:42 pm

    I made this today and it was delicious!
    I think it would also be really nice if the asparagus and mushrooms were cooked with butter and a bit of garlic.

  3. November 27, 2010 12:28 am

    c: the dressing is pretty awesome in most salads :)

    z: mm, butter and garlic indeed. I’d add a little oil to the cooking as well as I find that the butter always burns too quickly otherwise. Cheers for the suggestion!

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