INGREDIENTS
1/2 lb
dried pasta (I used Fusilli)
1/2 cup
sun dried tomato, cut into thin strips
2
ears corn, blanched, cold shocked and stripped from cob
1 lb
asparagus, blanched, cold shocked and cut into bite size pieces
1/2 cup
mayonnaise
1/2 cup
sour cream
2 tbsp
lemon juice
1
large garlic clove, finely grated
3/4 cup
grated Parmesan cheese