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Asparagus Salad

Asparagus Salad


1/2 cup olive oil
2 lb. fresh asparagus, cut into ½ – 1 inch pieces
2 Tbs. garlic powder
2 Tbs. onion powder
1 lb. penne, cooked and drained
2 Tbs. dried rosemary
2 tsp. seasoned salt
1 cup mayonnaise


In a skillet, sauté asparagus in olive oil until tender crisp, about 4-6 minutes. Sprinkle garlic powder and onion powder on top of asparagus and cook for 1-2 more minutes. Pour over hot pasta and toss to coat. In a bowl, mix rosemary, seasoned salt, and mayonnaise. Add mayonnaise mixture to pasta mixture and stir until ingredients are mixed through. Refrigerate 2 hours or until chilled. Serve.


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