Asparagus and Fusilli Salad

Ronzoni Healthy Harvest
4 servings


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1 pound fresh asparagus
2 tablespoons soy sauce
1 tablespoon sesame oil or peanut oil
1 1/2 teaspoons teaspoons sugar
1/2 package RONZONI HEALTHY HARVEST 7 Grain Fusilli, uncooked


Cut asparagus into 1-inch pieces. Cook in boiling water for 1 minutes; drain quickly and immediately place in cold water to stop the cooking. Drain well; pat dry with paper towel. Cook Fusilli according to package directions. Rinse with cold water to cool quickly; drain well. Combine soy sauce, oil and sugar in medium bowl. Add asparagus and cooled Fusilli to sauce and stir until well coated. Chill thoroughly before serving.

Created date

October 2007