Asparagus, Shrimp and Shell Pasta Salad

pinch cayenne pepper
1/4 tsp. freshly ground pepper
2 tsp lemon juice
2 tbsp white wine vinegar
1 cup mayonnaise
1/2 lb. large shell pasta*
1 lb. Ontario Asparagus
1 lb. cooked shrimp**
2 green onions thinly sliced
2 tbsp. chopped fresh parsley
1 tbsp. chopped fresh dill

Cut asparagus diagonally into 2 inch lengths. Cook in lightly salted boiling water until tender crisp. Drain well, set aside.

Cook pasta shells in large amount of lightly salted boiling water, drain well and transfer to large bowl.

Combine mayonnaise, vinegar, lemon juice, pepper and cayenne well. Toss the warm pasta with the mayonnaise mixture. Place in refrigerator for a few minutes to chill.

Add asparagus, shrimp and onions, toss lightly to combine with pasta. Refrigerate at least 1 hour before serving.

* If large shell pasta is not available use medium.
** If desired a combination of shrimps and scallops may be used.

Servings: 6
Source: Ontario Asparagus Growers