Spring Asparagus and Leek Pasta Salad
Asparagus is one of the
earliest spring vegetables - one of the earliest you can harvest at home
or find at farmers’ markets. This fresh, spring pasta salad is
excellent for entertaining and even guests who don't love asparagus will
enjoy this refreshing and lightly creamy dish.
Snap off the woody end of the asparagus and steam or shallow poach until the asparagus is fork tender or can be pierced easily with a small pairing knife. Remove from heat and drain/rinse under cold water in a colander. Cut into 1-inch pieces
Prepare pasta in salted water.
Slice leeks 1/8-inch thick. Soak in a bowl of water, rinse and repeat to remove grit and to separate the leek slices into rings. Heat the butter and sweat the leeks until tender and just becoming translucent. Drain in a colander, rinsing with cold water. Add to the asparagus.
As the pasta finishes, add the frozen peas to the asparagus and leeks (you can defrost them in the refrigerator overnight if desired). Mince the chives and add to the vegetables. Add the capers (we added more after the salad chilled overnight).
Prepare the dressing by
whisking the ingredients together and seasoning with salt and pepper to
taste. Once the pasta is done, drain and rinse with cold water. Toss with
the vegetables and the dressing. Allow to chill for a few hours and then
check the seasoning and adjust to your taste.