Name: Bow ties with asparagus and grilled haloumi
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 375 gram bow tie pasta; 750 gram asparagus, trimmed, coarsely chopped; 250 gram haloumi cheese, thinly sliced; 1 medium_piece avocado (250g), thinly sliced; 2 tablespoon coarsely chopped fresh chives; 1 tablespoon finely grated lemon rind; 1/4 cup (60ml) lemon juice; 1/3 cup (80ml) olive oil; 1 teaspoon white sugar

Ingredients

375 gram bow tie pasta

750 gram asparagus, trimmed, coarsely chopped

250 gram haloumi cheese, thinly sliced

1 medium_piece avocado (250g), thinly sliced

2 tablespoon coarsely chopped fresh chives

1 tablespoon finely grated lemon rind

1/4 cup (60ml) lemon juice

1/3 cup (80ml) olive oil

1 teaspoon white sugar

Method

1.In a large saucepan of boiling salted water, cook pasta uncovered, until just tender; drain. Rinse under cold water; drain.

2.Meanwhile, boil, steam or microwave asparagus until just tender; drain.

3.In a medium, oiled frying pan, cook cheese in batches until browned lightly; drain on absorbent paper.

4.Place pasta, asparagus and cheese in large bowl with avocado, chives and combined remaining ingredients; toss gently to combine.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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