Asparagus Pasta Salad

from the kitchen of Rona

In a small pan, heat 1/3 cup olive oil. Lightly saute 2 green onions cut into 1 inch pieces and slit in half. Add 1/4 teaspoon black pepper to this oil and allow it to return to room temperature.
Cook 8 oz. bow tie pasta to al dente in salted water. Dip out, reserving the water, and cool in ice water. Drain well. Set aside.
Break ends off of 1 lb. asparagus and cut into 1 inch pieces. Boil these in the simmering
water from the pasta for 4 minutes. Cool in ice water. Drain well. Set aside.
Prepare 1/2 pound snow or sugar-snap peas by removing the strings & cutting on an angle. OR, you can use 1/2 C. frozen peas.(They will thaw just fine)
Into a salad bowl whisk 3 Tablespoons white vinegar with the cooled oil & green onions.
Chop 1 TBL fresh parsley & add to bowl. Add 1 head Romaine lettuce, chopped, and
2 Cups quartered Roma tomatoes (drained). Add pasta & asparagus and toss all of this together. Add Kosher salt or other chunky salt. If you like, you can toss in some shredded Parmesan cheese.