Instructions: Bring a large pot of salted water to a boil. Cook the pasta al dente, drain and set aside. Heat 1 tablespoon of the oil in a large nonstick saut pan.

Add shallots and ginger and saut approximately 3 minutes. Add the asparagus and saut until tender, about 3 to 5 minutes more, depending on the thickness of the stalk. Whisk the remaining oil, raspberry vinegar and orange zest together in a large bowl. Add the pasta, asparagus and orange sections, then toss together. Season to taste with salt and pepper. Serve warm or cold.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.