Pasta Stars And Asparagus Spear In Cucumber Boats
|Cucumbers||3 , ends trimmed then peeled, cut in half lengthwise, and scooped deeply|
|Olive oil||3⁄4 Cup (12 tbs)|
|Dijon mustard||1⁄4 Teaspoon|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Finely chopped shallots||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
|Pasta stars||1⁄2 Cup (8 tbs), cooked al dente and drained well|
|Asparagus spears||12 , cut to fit inside cucumber halves, then shaved, cooked al dente, and dried in kitchen toweling (Thin Spears)|
|Fresh chopped parsley||2 Tablespoon|
1. Salt the cucumber halves lib erally, put them in a colander, and allow to drain for about 1/2 hour. Rinse off the salt and dry the cucumbers with kitchen toweling. Set aside.
2. Combine the oil and the mustard and mix until blended. Add the vinegar, shallots, and salt and pepper to taste in a bowl; mix well.
3. Measure out one third of the dressing and marinate the asparagus in it for 15 to 20 minutes. Drain and reserve the marinade.
4. Add the remaining dressing to the cooked pasta. Toss well and spoon the pasta into the cucumber halves. Arrange 2 asparagus spears on each cucumber half. Spoon the reserved marinade over the asparagus.