Spring Beet Down Pasta Salad
Chop up all the veggies first then cook the pasta according to the package directions. In the last 30 seconds of cooking, add the chopped asparagus to the boiling water with the pasta soften it up. Drain it all together and run under cold water to stop the asparagus from cooking and getting mushy as hell.
While the pasta is boiling, make the dressing. Throw the beets, shallot, tahini, vinegars, lemon juice, salt, garlic powder, and oil into a food processor or blender and run that shit until the dressing is smooth. When the pasta and asparagus has drained and cooled throw it in a large bowl. Toss it together with all the dressing and once all the pasta is coated, fold in the rest of the veggies and herbs. Let it sit for at least 15 minutes in the fridge to let the pasta absorb all the flavor and color before that motherfucker hits the table. Top with some black pepper and serve it up.
Best served same or next day.