Asparagus and chicken are a lovely addition to this light pasta salad filled with fresh spring herbs.
- Cook the pasta in a large saucepan of salted boiling water until al dente, adding the asparagus in the last 2 minutes of cooking. Drain and rinse under cold running water. Set aside to cool slightly.
- Meanwhile, use a zester, or a vegetable peeler and a sharp knife, to cut the lemon rind into long thin strips. Juice the lemon.
- Process egg yolks, mustard and 2 teaspoons of the lemon juice in a food processor until well combined. With the motor running, add oil in a thin steady stream until well combined. Add water and 2 tablespoons of remaining lemon juice. Process until combined.
- Transfer the pasta mixture to a large serving bowl. Add the chicken, chive and dill. Pour over the dressing and toss to combine. Top with the lemon zest.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set