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Champaign County Farm Bureau

Assisting Families in Agriculture

Women’s Committee Recipe of the Month: June

submitted by Bonnie Compton

Asparagus Picnic Salad

Print Recipe
Servings: 8
Ingredients Method

Ingredients
  

  • 1/2 cup olive oil
  • 2 lbs fresh asparagus cut into 1/2-1 inch pieces
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1 lb penne cooked and drained
  • 2 tsp dried rosemary
  • 2 tsp seasoned salt
  • 1 cup mayonnaise

Method
 

  1. In a skillet, sauté asparagus in olive oiluntil tender crisp, about 4 to 6 minutes.Sprinkle onion powder and garlic powder on top of asparagus and cook 1 – 2 more minutes. Pour over hot pasta and toss to coat. In a bowl, mix seasoned salt, rosemary, and mayonnaise. Add mayonnaise mixture to pasta mixture and stir until ingredients are mixed through. Refrigerate for 2 hours or until chilled. Serve.