Steak + Pasta with Asparagus (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 oz bite-sized pasta such as fusilli or lumaconi
02 -
15 to 18 spears asparagus, chopped into 1-1.5 inch sections
03 -
1 cup well-seasoned steak, cooked, thinly sliced, and chopped into bite-sized pieces
04 -
½ cup cooked bacon, chopped
05 -
⅓ cup shredded parmigiano reggiano
→ Dressing
06 -
¼ cup mayonnaise
07 -
¼ cup sour cream
08 -
2 teaspoons apple cider vinegar
# Instructions:
01 -
Cook 8 oz of bite-sized pasta according to package directions for al-dente. Strain and rinse under cold water to cool. Set aside to dry.
02 -
Steam 15 to 18 spears of chopped asparagus for 3-5 minutes, until bright green and tender but still crisp. Transfer to a plate and set aside to cool to room temperature.
03 -
In a medium bowl, combine ¼ cup mayonnaise, ¼ cup sour cream, and 2 teaspoons apple cider vinegar. Mix until smooth.
04 -
In a large bowl, toss the cooked pasta with the prepared dressing. Add ⅓ cup shredded parmigiano reggiano, ½ cup cooked bacon, 1 cup well-seasoned steak, and the prepared asparagus. Mix until completely combined.
05 -
Garnish the salad with fresh cracked black pepper and serve immediately.
# Notes:
01 -
Ensure the steak used is well-seasoned. If not, add 2 teaspoons of Montreal Steak Spice or your preferred steak spice to the dressing.
02 -
This recipe serves as a side salad for 6-8 people. The recipe can be easily halved or doubled.
03 -
Once assembled, the salad should be served immediately as the pasta absorbs the dressing over time, potentially causing a drier texture. If leftovers are dry, add sour cream to refresh before serving.
04 -
The salad can be made ahead without the dressing and tossed together shortly before serving to retain freshness.