200 g of pasta (here it is the “oat” pasta which is perfect for cold salads!)
150 g of peas (weight when shelled)
80 g gariguette strawberries
1 small shallot or a new onion
Place a baking tray. Preheat to 200 ° C.
Cut the base of the asparagus to approximately 2 cm (a little more if the asparagus is very large, to avoid keeping a stringy part) and rinse with clear water.
Place the asparagus that you have previously dried on the baking sheet, pour the oil in a drizzle, then salt and pepper.
Bake 12 to 15 minutes depending on the diameter of your asparagus; they should be tender when you stick a knife in it.
At the same time, cook the 200 g pasta al dente.
If you have fresh (and young) peas, we advise you to leave them raw: they will be sweet and crunchy. To cook them, you can simply immerse the peas for 3 minutes in boiling salted water. Once out of the cooking, place them in very cold water to cut the cooking and keep their soft green color.
Once the pasta is cooked, place them in very cold water to cut the cooking and rinse the starch.
Once cooled, in a salad bowl or a large bowl, mix the pasta with a little olive oil, salt and pepper (Timut pepper will be perfect with this salad). Then add the peas, the asparagus cut into sections to facilitate the tasting of the salad, and cut the strawberries in 4 after removing the peduncle.
Mix to distribute the ingredients.
Finally, chop a new onion or a shallot, and when tasting, add a drizzle of balsamic vinegar and a little freshly ground pepper to enjoy all its aromas.