Pasta salad with roast beef and asparagus in garlic oil

Ingredients:

• 1/3 cup olive oil
• 3 cloves garlic, thinly sliced
• A pinch of red pepper flakes
• 1 tbsp. freshly squeezed lemon juice
• 200 g asparagus, cut into 2.5 cm pieces (tear off tough ends)
• 220 g dry fusilli pasta (spirals)
• 110 g thick slices of roast beef, cut into thin strips
• 1/4 cup thinly sliced ​​green onions

Preparation:

1. In a medium skillet over medium heat, heat 1/3 cup olive oil. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and let cool to room temperature. Add lemon juice, 1/2 teaspoon salt, and a few grinds of black pepper.
2. Meanwhile, bring a large saucepan of salted water to a boil.
3. Cook the asparagus in boiling water until crisp-tender, about 3 minutes. Transfer the asparagus to a colander with a slotted spoon and rinse with cold water to stop the cooking. Add to the bowl with the garlic butter.
4. Add the pasta to boiling water and cook according to package directions. Drain and rinse the pasta under cold water to cool; add to a bowl.
5. Add the roast beef and green onions to the bowl and toss. Season with salt and pepper to taste. Serve the pasta salad immediately.