Meal cooks in one pan

THE BALTIMORE EVENING SUN

The price is right for a seasonal favorite -- spring's slender, tender stalks of asparagus. In this creamy pasta salad, the asparagus cooks right along with the linguine so you need only one saucepan.

Dijon Asparagus Salad

2 ounces linguine, broken in half

1/2 pound asparagus, cut diagonally into 1 1/2 -inch pieces (1 3/4 cups)

9 cherry tomatoes, quartered

2 tablespoons chopped red or white onion

1-3rd cup poppy seed or coleslaw salad dressing

2 tablespoons Dijon-style mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup toasted pine nuts or slivered almonds

In a large saucepan cook linguine in lightly salted boiling water for five minutes. Add asparagus and cook for three to four minutes more or until linguine is tender but still slightly firm and asparagus is crisp-tender. Drain and rinse with cold water. Drain well. Turn into a bowl. Add tomatoes and onion.

In a small bowl combine salad dressing, mustard, salt and pepper. Add to pasta mixture; toss gently to coat. Cover and chill for two hours or overnight. Before serving, toss gently with pine nuts or almonds. Makes four to six servings.

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