1/4 pound medium farfalle (bow-tie or butterfly) pasta, cooked, drained, and tossed with 1 tablespoon virgin olive oil
1 pound fresh asparagus, thick ends snapped off (peel if stalks are thick)
1 shallot, minced
1 teaspoon grated lemon rind
2 1/2 tablespoons balsamic vinegar (best brands are Fini and Mondori)
1 teaspoon kosher salt or to taste
1/2 teaspoon freshly ground black pepper
1/3 to 1/2 cup of virgin olive oil
Boil asparagus for 5 to 7 minutes (or until barely cooked through) in 2 inches of water in a large sauté pan. Remove and drain. Cut asparagus on diagonal into 2-inch pieces.
Combine shallot, lemon rind, vinegar, salt, pepper, and oil in shallow serving bowl. Add pasta and asparagus while still warm, and toss well.
Preparation Time: 5 minutes
Cooking Time: 10 minutes