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Asparagus Orecchiette Salad


1 lb of dry Orecchiette Pasta

2 bunches Fresh Asparagus

1 jar Robert Rothschild Farm Hot & Smoky Bacon Chutney

1 teaspoon Crushed Red Pepper Flakes (optional)

Crumbled Bacon (optional)

Salt to taste



Add pasta to 5 quarts of boiling water. Heavily saltwater for flavor (optional).

Stir occasionally, boil pasta for 10-12 minutes.

Drain cooked pasta and spray with cold water to stop the cooking process. Allow pasta to drain completely.



Cut Asparagus into pieces approximately 1 inch long. Avoiding the use of the woody root of the stem.

Bring two quarts of water to a boil and add asparagus pieces to the water cooking for a max of 60 seconds.

At 60 seconds, remove the Asparagus from the boiling water and add it to a bowl of ice water to stop the cooking process. Allow Asparagus to cool, then drain completely.



Empty the jar of Robert Rothschild Farm into a saucepan and gently melt to a sauce.

Add the cooked pasta and Asparagus to a bowl and blend ingredients well. 

Add sauce to the bowl and mix until the sauce coats the pasta and Asparagus. Sprinkle in the crushed red pepper and salt to taste.

Cover and place in the refrigerator until needed.




The flavor of a chilled pasta salad tends to lose its impact. Before serving, mix the salad one more time and taste. Add a touch more salt if needed to bring the flavors back out.

Other pasta types can be used as long as they are short. Use pasta like Rigatoni, Penne, Gemelli, and Rotini. Generally. This can be any pasta that can be eaten in one bite. Likewise, cutting your vegetables to the length of the pasta you use creates a more beautiful presentation and makes it easier for you and your guests to consume.

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