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Ham farfalles, dried tomatoes and asparagus warm salad

Author: 5/15
Salade tiède de farfalles au jambon, tomates séchées et asperges
Preparation 10
Baking 20
Portions 4
Freezing No


  • 350 g of farfalles or any other short pastas
  • 16 asparagus sliced into pieces
  • 1 minced onion
  • 1 diced red pepper
  • 375 ml (1½ cup) of diced ham
  • 60 ml (1/4 cup) of minced dried tomatoes
  • 30 ml (2 tablespoons) of minced fresh basil
  • 30 ml (2 tablespoons) of chopped fresh parsley
  • Cider vinegar and old style mustard vinaigrette :
  • 80 ml (1/3 cup) of olive oil
  • 30 ml (2 tablespoons) of cider vinegar
  • 30 ml (2 tablespoons) of old style mustard
  • Salt and pepper up to taste
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  • In a casserole filled with boiling salted water, cook pastas al dente. Add asparagus 3 minutes before the end of the cooking. Drain.
  • In a large bowl, mix together all vinaigrette ingredients.
  • In a pan, heat a quarter of the vinaigrette at medium heat. Fry onion, pepper and ham for 2 to 3 minutes.
  • Set the preparation in the large bowl. Add pastas, asparagus, tomatoes and herbs. Mix.

Chef's notes