Lemon Shallot Garlic Pasta with Asparagus

Fast, fresh, and full of flavor! This dish combines the vibrant flavors of lemon, shallot, and garlic with the freshness of asparagus, making it a perfect spring-inspired meal. You can enhance it by adding your choice of protein, such as chicken, salmon, shrimp, or tofu, to suit your dietary preferences.

Shallot Olive Oil
Lemon Balsamic Vinegar
Herbs de Provence Herb Blend
5 Pepper Sea Salt Blend

Ingredients

1 package of Pasta of choice (I used Tagliatelle.)
3 Tbsp Shallot Olive Oil
3 Tbsp Lemon Balsamic Vinegar
2 Tbsp butter (optional but delicious)
5-6 cloves garlic, minced
1 tsp Herbs de Provence Herb Blend
1 half bunch Asparagus cut into pieces
5 Pepper Sea Salt Blend to taste
Fresh parsley, chopped for garnish. (don’t skip this ingredient!)
Juice and zest of 1 lemon
Parmesan cheese, fresh grated makes all the difference.
Red Pepper Flakes for a bit of kick (optional)

Preparation

1. Prepare pasta according to package directions until al dente.
2. In a large sauté pan on medium heat, add the Shallot Olive Oil, Lemon Balsamic
   Vinegar, minced garlic, butter (if using) and Herbs de Provence Herb Blend and
   mix to combine. Add juice and zest of lemon.
3. Add asparagus and cook until tender-crisp (about 5-10 min)
4. Add cooked pasta right into the pan and mix to cover the pasta with the sauce. If
   more liquid is needed, add a scoop of the pasta water, or as much as is needed
   to create a light sauce. Can also use chicken broth.

Garnish with fresh chopped parsley, Red Pepper Chili Flakes, and grated
Parmesan Cheese.

If adding chicken or salmon, place on top and enjoy!

Optional chicken or salmon addition:

1. Marinate protein in 3 Tbsp Shallot Olive Oil, 3 Tbsp Lemon Balsamic Vinegar, and 1 tsp Herbs de Provence Herb Blend for 30 minutes to an hour before cooking.
   Season with 5 Pepper Sea Salt Blend to taste.
2. Protein can be baked, sautéed, grilled or even steamed until done.
   Slice and incorporate into the pasta.