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Gemelli With Asparagus
Provided by: Chef Michael White
3⁄4 cup extra-virgin olive oil
1⁄4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 eggs, hard-boiled, finely chopped
1 pound gemelli, cooked al dente, rinsed to prevent sticking
6 ounces prosciutto, julienned
1 pound asparagus, peeled, grilled, and thinly cut
1 small bunch of radishes, thinly sliced and crisped in ice water
6 ounces pecorino peppato, shaved
1 small bunch of basil, leaves torn
Salt and freshly ground black pepper
Add all ingredients to a blender, and blend until smooth. If necessary, add more vinegar to adjust the acidity.
Put all the ingredients in a large bowl and toss together with the vinaigrette. Season to taste with salt and pepper. Serve at room temperature.