Asparagus is the true harbinger of spring in the Pacific Northwest. While everyone thinks apples when you mention Washington state, it’s actually the #1 producer of domestic asparagus with 23 million pounds harvested in 2017. The minute the local asparagus hits we’re drizzling it with olive oil, salt and pepper and grilling or roasting it. But if you need another alternative that’s just as addictive, try this asparagus pasta salad with cheese tortellini.
No lie, it’s the asparagus pasta salad you’re going to want to have every week until the end of the season. PCC is featuring this pasta in their deli section as part of their “Spring Reign” celebration of local asparagus, but lucky for us, the recipe is also available on their website. I made a few tweaks, using tortellini instead of ravioli and reducing the oil, to suit our tastes. I typically haven’t been much of a fan of filled pastas in salads, but cheese tortellini gives this salad a nice heft that makes it a filling and healthy lunch or a light supper.
Speaking of PCC, I took a tour of my nearest grocery stores this week, and so far only Metropolitan Market ($4.99/lb.) and PCC ($3.99/lb.) are stocking Washington grown asparagus. At Fred Meyer and Safeway, it was still from California and Mexico. Keep your eyes peeled for it over the next couple of weeks.
If you’re looking for more asparagus ideas, we’re just getting started. Check out the recipes in the archive — from pizza and flatbread to salads to tamales.
Bring a large pot of water to a boil and prepare tortellini according to package directions. Drain and rinse well in cool water. Set aside and let cool while you prepare the rest of the ingredients. When cool, toss with 1 T. olive oil, then chill.
Blanch asparagus in salted boiling water for 3 minutes. Drain and cool. Slice into 2 inch pieces on the bias.
In a large bowl, combine remaining 2/3 cup olive oil, lemon juice, sundried tomatoes, garlic and black pepper. Mix well. Blanch asparagus in salted boiling water for 3 minutes; drain and cool. Slice thinly on the diagonal.
In a bowl, whisk together remaining 1/3 cup olive oil, lemon juice, garlic and cracked pepper. Add sun-dried tomatoes and mix well. Add the chilled ravioli and remaining ingredients. Toss until evenly coated.
Serve on a large platter.
Adapted from a PCC Markets recipe: https://www.pccmarkets.com/recipe/pcc-ravioli-asparagus-salad/