MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Springy Tarragon Pasta Salad With White Beans And Asparagus
 Categories: Pasta, Salads
      Yield: 4 Servings
 
      1 lb Thin asparagus; trimmed
      8 oz Rotini
           Salt
           Black pepper; freshly ground
      3 tb Olive oil
      2 tb Fresh lemon juice
    1/2 md Yellow bell pepper; seeded;
           - chopped
      2    Shallots; minced
      1 lg Ripe yellow tomato; seeded,
           - diced
     15 oz Can cannellini beans
           - (1-1/2 c); rinsed, drained
      2 tb Fresh tarragon; minced
 
  Preheat the oven to 425°F. Lightly oil a baking sheet. Place the
  asparagus on the baking sheet and season to taste with salt and
  pepper. Roast until soft and lightly browned, about 10 minutes. Set
  aside to cool.
  
  Meanwhile, cook the pasta in a pot of boiling salted water, stirring
  occasionally, until al dente, 8 to 10 minutes. Drain and rinse under
  cold running water. Transfer to a large bow and set aside.
  
  In a small bowl, combine the olive oil, lemon juice, salt, and pepper
  to taste. Pour the dressing over the pasta. Add the bell pepper,
  shallots, tomato, beans, and tarragon and toss to combine well.
  Divide among 4 individual plates and top with the asparagus. Serve
  immediately.
  
  Recipe by Vegan Planet by Robin Robertson
 
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