Ingredients:
1 bunch fresh asparagus
1/2 lemon
2 Tbsp. Bittersweet Herb Farm Lemon Pepper Oil
2 Tbsp. butter (1 to sauté 1 to finish)
1 lb. uncooked pasta
1/2 cup Fresh grated parmesan cheese (plus some for topping)
2 sprigs of fresh mint
1/2 cup water reserved from the cooking pasta
Directions:
In a large pot, bring 4 quarts of water to a boil. While water is heating, dice the ends of the asparagus. Add the pasta and asparagus ends to the water, and cook until the pasta is al dente. Add the Bittersweet Herb Farm Lemon Pepper Oil to a large saucepan, 1 Tbsp of butter, and mint. Sauté the mint for 3-5 minutes, making sure not to brown. Remove the mint from the pan, add the asparagus tops, and cook until wilted. Add a 1/2 cup of pasta water and juice from the lemon. Add your cooked pasta, asparagus, and Parmesan to the mixture, and toss. Serve and top with a bit of grated Parmesan and salt and pepper.
I just made one of the freshest dishes I've had in ages, and I can't wait to share it! The mint adds such a fun pop of flavor that really wakes up your taste buds. Plus, it’s super quick to prepare, and you’ll find it’s both filling and delicious. Enjoy!