Submitted by: Barbara Dodson
Prep Time: 5 Minutes
Cook Time: 10 Minutes
A bright, eye-catching salad; a refreshing change to traditional pasta salads. I have also used this as a main dish salad by adding grilled chicken breast.
Cut asparagus into 1/2 - 1 inch pieces. Finely chop onion.
Heat coconut oil in a skillet over medium to medium-high heat. Add asparagus pieces to the skillet and saute for a couple minutes. Add minced garlic and onion, and cook until tender crisp, about 5-6 minutes total.
Pour over hot pasta and toss to coat.
In a bowl, mix rosemary, sea salt, and homemade mayonnaise. Add mayonnaise mixture to pasta mixture and stir (gently) until ingredients are mixed.
Refrigerate 2 hours or until chilled. Serve. ENJOY!