In East Texas, Spring time is in the air.  Spring makes me think about salads.  This Asparagus Pasta Salad is a great way to have a one dish meal.  Just add grilled chicken breasts and your salad becomes a meal.

Asparagus Pasta Salad

1 small shallot or 1/2 large shallot, finely chopped
1/3 cup extra-virgin olive oil
1 pound asparagus, thin spears
2 endive, cored and thinly sliced
1/2 small red bell pepper, chopped
1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled
1/2 cup frozen green peas
1/4 cup chopped flat leaf parsley
3 tablespoons white wine vinegar

Salt and freshly ground black pepper Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature. Cut the spears in half. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.