Pasta Stars And Asparagus Spear In Cucumber Boats Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Cucumbers3 , ends trimmed then peeled, cut in half lengthwise, and scooped deeply
 Salt To Taste
 Olive oil3⁄4 Cup (12 tbs)
 Dijon mustard1⁄4 Teaspoon
 White wine vinegar1⁄4 Cup (4 tbs)
 Finely chopped shallots1⁄4 Cup (4 tbs)
 Freshly ground pepper To Taste
 Pasta stars1⁄2 Cup (8 tbs), cooked al dente and drained well
 Asparagus spears12 , cut to fit inside cucumber halves, then shaved, cooked al dente, and dried in kitchen toweling (Thin Spears)
 Fresh chopped parsley2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2024 Calories from Fat 1454

% Daily Value*

Total Fat 165 g253.1%

Saturated Fat 22.6 g113%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 995.3 mg41.5%

Total Carbohydrates 122 g40.6%

Dietary Fiber 5.1 g20.5%

Sugars 10.9 g

Protein 21 g41%

Vitamin A 100.6% Vitamin C 103.9%

Calcium 23.2% Iron 45.6%

*Based on a 2000 Calorie diet

Directions

1. Salt the cucumber halves lib erally, put them in a colander, and allow to drain for about 1/2 hour. Rinse off the salt and dry the cucumbers with kitchen toweling. Set aside.
2. Combine the oil and the mustard and mix until blended. Add the vinegar, shallots, and salt and pepper to taste in a bowl; mix well.
3. Measure out one third of the dressing and marinate the asparagus in it for 15 to 20 minutes. Drain and reserve the marinade.
4. Add the remaining dressing to the cooked pasta. Toss well and spoon the pasta into the cucumber halves. Arrange 2 asparagus spears on each cucumber half. Spoon the reserved marinade over the asparagus.
Quantcast