Asparagus Citrus Salad

Do you ever have those nights where you go to fix something and the ingredients you were so sure you had on hand have magically disappeared?

That was the case when I went to fix this favorite of mine though if I were being completely honest it could have been because I've fixed it so many times I didn't actually check the recipe when I made out my shopping list and just spaced it.

At any rate, I love this spring salad. I love the asparagus, I love the fresh orange flavor, I love the pasta, and when I've served it to others they've been as excited as I am about the whole experience.

12 ounces penne (you see I used macaroni but that's only because I forgot to buy the penne which works better)
7-8 asparagus spears (I used about half a bundle but you can pretty much eyeball it and add as much as you'd like)
8 ounces sugar snap pea pods (again, I messed up so you see regular peas, the snap peas are better)
2-3 green onions, chopped on the bias
juice from one orange
zest from one orange
4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
salt and pepper to taste

Cook the pasta, rinse it in cold water and drain it well. Cut the asparagus into thirds then boil for one to two minutes then plunge into a cold water bath to keep them crisp and green. Toss the pasta and asparagus with the snap peas then mix up the dressing by combining the olive oil, vinegar, orange juice, salt and pepper then toss. Sprinkle with the zest of the orange.

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