Guest guest Posted July 7, 2007 Report Share Posted July 7, 2007 Asparagus Picnic Salad Ingredients 1/2 C. olive oil 2 lb. fresh asparagus, cut into ½ - 1 inch pieces 2 Tbs. garlic powder 2 Tbs. onion powder 1 lb. penne, cooked and drained 2 Tbs. dried rosemary 2 tsp. seasoned salt 1 C. mayonnaise Directions In a skillet, sauté asparagus in olive oil until tender crisp, about 4-6 minutes. Sprinkle garlic powder and onion powder on top of asparagus and cook for 1-2 more minutes. Pour over hot pasta and toss to coat. In a bowl, mix rosemary, seasoned salt, and mayonnaise. Add mayonnaise mixture to pasta mixture and stir until ingredients are mixed through. Refrigerate 2 hours or until chilled. Serve. Compliments of Recipe4Living.com The Future Belongs To Those Who Believe In The Beauty Of Their Dreams. ~Eleanor Roosevelt(1884-1962)~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2007 Report Share Posted July 8, 2007 This recipe sounds good except one thing, the olive oil.. Couldn't you just roast the asparagus and use ALOT less olive oil? Bev -- In , wgf <preciousladyg2 wrote: > > Asparagus Picnic Salad > > Ingredients > 1/2 C. olive oil > 2 lb. fresh asparagus, cut into ½ - 1 inch pieces > 2 Tbs. garlic powder > 2 Tbs. onion powder > 1 lb. penne, cooked and drained > 2 Tbs. dried rosemary > 2 tsp. seasoned salt > 1 C. mayonnaise > Directions > In a skillet, sauté asparagus in olive oil until tender crisp, about 4-6 minutes. Sprinkle garlic powder and onion powder on top of asparagus and cook for 1-2 more minutes. Pour over hot pasta and toss to coat. > > In a bowl, mix rosemary, seasoned salt, and mayonnaise. > > Add mayonnaise mixture to pasta mixture and stir until ingredients are mixed through. Refrigerate 2 hours or until chilled. Serve. > > > Compliments of Recipe4Living.com > > > > The Future Belongs To Those Who Believe > In The Beauty Of Their Dreams. > ~Eleanor Roosevelt(1884-1962)~ > > > Quote Link to comment Share on other sites More sharing options...
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