|750 g||white asparagus|
|30 g||pine nuts|
|1||orange (divided, juice)|
|7 tbsp||olive oil|
|oil for frying|
|Parmesan cheese for serving|
Ten Rocks Sauvignon Blanc Marlborough 2016
The playful acidity of this wine makes it a perfect accompaniment to dishes with dominating citrus aromas. Plus, its grapefruit flavors complement this pasta salad very well.
Peel asparagus and cut into bite-sized pieces. Wash and slice radishes. Finely chop dill.
Cook pasta in a large pot with salted water for approx. 8 – 10 min., until al dente.
Toast pine nuts in a small frying pan for approx. 3 – 4 min. on medium-low heat until browned.
Heat oil in a large frying pan and sauté sliced asparagus for approx. 4 – 5 min. on medium heat. Add sugar and season with salt and pepper. Deglaze with some of the orange juice. Take from heat and add sliced radishes.
Prepare vinaigrette by stirring olive oil, mustard, lemon juice, and remaining orange juice together. Season with salt and pepper.