Gingered Asparagus and Bow Tie Pasta Salad

Yield: about 3 1/2 cups.

Ingredients:

• 1/3 pound bow tie pasta (also called farfalle)
• 1/4 cup peanut oil
• 3 tablespoons minced shallots
• 2 tablespoons minced fresh ginger
• 2 pounds asparagus, ends snapped off, stalks peeled, and cut into 11/2 -inch pieces
• 2 tablespoons raspberry vinegar
• Zest and sections from one orange
• Kosher salt
• Freshly ground pepper

Directions:

1. Bring a large pot of salted water to a boil. Cook the pasta al dente, drain and set aside.
2. Heat 1 tablespoon of the oil in a large nonstick sauté pan. Add shallots and ginger and sauté approximately 3 minutes. Add the asparagus and sauté until tender, about 3 to 5 minutes more, depending on the thickness of the stalk.
3. Whisk the remaining oil, raspberry vinegar and orange zest together in a large bowl. Add the pasta, asparagus and orange sections, then toss together. Season to taste with salt and pepper. Serve warm or cold.