ruth901
Asparagus season meets grilling season!
The sun is shining, your stomach is growling: time for a delicious pasta salad! Johann Lafer's version is perfect as an accompaniment to the barbecue afternoon, but it is also a real spring star on its own as the main character thanks to crunchy asparagus, spicy feta and fresh rocket. And because you don't need mayo for the dressing, you can leave it outside for a little longer without refrigeration. But it is more likely that the bowl will be emptied straight away…
Wash the asparagus and break off the woody end. Fry the fine asparagus tips on all sides in a pan with olive oil and set aside.
Cook wholemeal penne in plenty of boiling salted water according to package instructions until al dente. Then pour it into a sieve.
Peel the red onion, halve it and cut it into fine strips. Wash the radishes, remove the greens and cut them in half or quarters depending on their size.
Wash the arugula and spin dry. Also wash the mint, pat dry and cut into small pieces. Cut the feta cheese into small cubes.
For the dressing, mix the apricot jam, mustard, olive oil, walnut oil and vinegar until smooth and season with pepper and salt.
In a bowl, mix the pasta, onions, radishes and asparagus with the dressing. Then add feta cheese, mint and rocket and mix everything together carefully.
