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Asparagus and Fusilli Salad

Yield 4 servings


  • 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

How to Make It

  1. 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.