1/2 short penne pasta (500 grams) cooked according to manufacturer's instructions, cooled to room temperature.
2 large beets wrapped in foil.
8 fleshy asparagus.
100 grams of good blue cheese.
4 tablespoons toasted and chopped pecans
2/3 cup walnut oil (olive oil can also be used)
4 tablespoons balsamic vinegar
Salt and ground black pepper to taste
A handful of basil leaves
A handful of rocket on me
1. Roast the beets in the oven at medium heat, 180 degrees, for about 45 minutes/hour. Remove the foil, cool, and peel the skin with your fingers. Cut into slices and cool.
2. Mix walnut oil, balsamic vinegar, salt and pepper, and season the beets slightly. Set the remaining sauce aside.
3. Gently peel the asparagus stalks (it is advisable to use a peeler, with the asparagus placed on the cutting board and peeled "lying down").
4. Cook the asparagus in boiling salted water for only two minutes. Drain and cool.
5. Mix the cooled pasta with all the ingredients except the beets, season. Last but not least, stir in the beets and serve.
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