 | | Directions |
- In a large skillet, blanch asparagus in two inches of boiling water for 2-3 minutes then submerge it in an ice bath to stop the cooking process.
- Drain well.
- In a large bowl, combine the asparagus, peppers, tomatoes, pineapple, and pasta.
- Whisk together the vinegar, oil, salt, white pepper, ginger and garlic in a small bowl to make a dressing.
- Pour the dressing over the asparagus mixture and toss to coat.
- Cover and marinate in the refrigerator for 3-4 hours.
- Drain off any excess dressing.
- Stir to combine and garnish with sesame seeds before serving.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Container: medium skillet, large bowl, small bowl
Servings: 8
|  | | Ingredients | | - | | 1 bunch asparagus - trimmed into bite sized pieces |
| - | | 1 yellow pepper - seeded and cut into julienne strips |
| - | | 2 medium sized tomatoes - diced |
| - | | 1 cup pineapple tidbits, drained |
| - | | 8 ounces pasta - any medium sized such as bow tie or cork screw, cooked |
| - | | 1/2 cup seasoned rice vinegar |
| - | | 1 cup vegetable oil |
| - | | Salt and white pepper to taste |
| - | | 2 tablespoons powdered ginger |
| - | | 2 teaspoons garlic - chopped |
| - | | 2 tablespoons toasted sesame seeds |
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