Pappardelle Salad with Green Asparagus, Tomatoes, and Olives
Asparagus contains few calories and is convincing with a lot of potassium, a lot of vitamins and secondary plant substances: one of the secondary plant substances from asparagus are saponins. They promote the production of the hormone cortisol in the body, which increases blood pressure and thus makes you feel more alert.
Asparagus tastes best when it is freshly cut from the field. So keep it in the vegetable compartment of the fridge only as long as necessary and wrap it in a damp kitchen towel.
Trim the woody ends from the asparagus and peel the bottom third. Cut into pieces and cook in boiling salted water for about 8 minutes. Reserve 5 tablespoons of the cooking water for the dressing. Drain asparagus in a colander, rinse with cold water and let drain well.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain through a colander, rinse with cold water, and let drain.
To make the dressing, whisk together the reserved 5 tablespoons asparagus water, lemon juice, and 4 tablespoons olive oil. Season with salt and pepper.
In a salad bowl, toss together the pasta, asparagus, olives, and cherry tomatoes with the dreessing. Season generously with pepper and serve at room temperature.