Summer Pasta Salad with Asparagus, Lemon & Herbs

What you’ll need:

1 package of your favorite pasta, cooked al dente and cooled to room temp

1/4 cup olive oil

1 bunch of asparagus, chopped and blanched (instructions below)

1/3 cup chopped scallions

1/3 cup chopped herbs (I used basil & parsley)

1/3 cup microgreens (I used a sunflower & pea shoot mix)

Juice & zest from 2 lemons

Sea salt to taste

Shaved parmesan cheese

Directions:

To blanche your asparagus, boil 3 cups of water in a pot. While water is heating up, chop asparagus into small pieces and place in a shallow pan. Once water is boiling, pour over asparagus and stir for 2 minutes. Use a slotted spoon to remove asparagus and set aside.

In a large bowl, add your pasta and all ingredients. Mix well. Can serve right away or refrigerate overnight and serve the next day.