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Pasta Stars And Asparagus Spear In Cucumber Boats

Italian.Chef's picture
Ingredients
  Cucumbers 3 , ends trimmed then peeled, cut in half lengthwise, and scooped deeply
  Salt To Taste
  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
Directions

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.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Techniques: 
Marinate
Dish: 
Noodle
Ingredient: 
Pasta

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