• 2 Pounds Fresh Asparagus
• Olive Oil
• Salt and Pepper
• 1 Pound Bow-Tie Pasta
• 1 Cup Mayonaise
• 1 Tbsp Dijon Mustard
• Juice of 1/2 a Lemon
• 1/4 Cup Cider Vinegar
• 1 Cup Olive Oil
• Salt and Pepper
• 1/2 Tsp Parsley
• 1/4 Cup Parmesan Cheese
• 1 Pint Grape or Cherry Tomatoes, Sliced in Half

Method-

Wash and trim off about 1/4 of the bottom of the asparagus. Cut into one inch pieces and toss with olive oil and salt and pepper. Roast until just tender at 350 degrees for about 15 minutes. Remove from the oven and cool.

Cook the pasta al dente. Drain and cool under cold water. Drain well

To make the vinaigrette, mix together the mayo, mustard, lemon juice and vinegar. Slowly whisk in the olive oil and add the cheese and parsley. Check to see if you want to add any salt and pepper.

Toss everything together with the cherry tomatoes and top with additional Parmesan cheese if desired.

Serve and enjoy!