HOT ASPARAGUS PASTA SALAD

INGREDIENTS:

1 PACKAGE (8 OUNCES) CORKSCREW PASTA

1 GARLIC CLOVE, CRUSHED

1/4 INCH SLICE FRESH GINGERROOT, MINCED, OPTIONAL

1 TABLESPOON COOKING OIL

1 POUND FRESH ASPARAGUS, CUT INTO 1-1/2-INCH PIECES

1/2 POUND SHRIMP, PEELED AND DEVEINED

2 TABLESPOONS WATER

1/4 POUND FULLY COOKED HAM, JULIENNED OR CUBED

1 CAN (8 OUNCES) SLICED WATER CHESTNUTS, DRAINED OR 1 CUP CELERY

1/3 CUP SLICED RIPE OLIVES

DRESSING:

6 TABLESPOONS VEGETABLE OIL

2 TABLESPOONS WHITE WINE VINEGAR

1 TABLESPOON SOY SAUCE

1/4 TEASPOON SALT

1/8 TEASPOON PEPPER

1/8 TEASPOON DRY MUSTARD

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PROCEDURE:

Cook the pasta according to package directions. Meanwhile, in a large skillet, saute garlic and gingerroot if desired in oil over medium-high heat for 1-2 minutes. Add asparagus, shrimp and

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water; cook until asparagus is crisp tender and shrimp are cooked,

about 8 minutes. Stir in ham, water chestnuts or celery and olives. Remove from the heat. Drain Pasta and place in a large salad bowl; add asparagus mixture. Cover with foil. Combine dressing ingredients; pour over salad and toss. Serve immediately.

YEILD:4-6 servings.

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