Asparagus Pasta Salad

• 2 cups small shell pasta (bow tie, wheels, etc)
• 1 lb asparagus, cut into small pieces
• 1 small red bell pepper, diced
• 1 cup fresh mushrooms, sliced
• 1 stalk celery, finely diced
• 1 cup green onion, sliced
• 2 tablespoons fresh basil, chopped
• 2 tablespoons cashews or 2 tablespoons pecans or 2 tablespoons almonds, chopped
• 2 teaspoons minced garlic
• 2 teaspoons coarse grain mustard
• 3 anchovy fillets
• 12 teaspoon pepper
• 12 teaspoon salt
• 1 egg yolk
• 1 12 tablespoons lemon juice
• 14 teaspoon Worcestershire sauce
• 1 tablespoon white wine vinegar
• 12 cup olive oil
• 14 cup romano cheese or 14 cup parmesan cheese, freshly grated

1. Cook pasta, drain and set aside.
2. Cook asparagus to desired crispness, drain with cold water and set aside.
3. FOR THE DRESSING: Put all ingredients in a blender and mix well.
4. Combine salad ingredients and pour dressing over, toss well.
5. Chill.
6. Garnish with additional grated cheese.
7. British Columbia Cuisine.

shell pasta, red bell pepper, fresh mushrooms, celery, green onion, fresh basil, cashews, garlic, coarse grain mustard, anchovy, pepper, salt, egg yolk, lemon juice, worcestershire sauce, white wine vinegar, olive oil, romano cheese

Taken from www.food.com/recipe/asparagus-pasta-salad-171613 (may not work)