Ingredients

• 1 lb cavatappi pasta or other small shape
• 1 bunch asparagus, remove ~ 1 inch off thick ends and discard
• a couple handfuls of cherry tomatoes, halved
• a big handful of fresh chopped basil
• 1 shallot, fine chop
• 1 garlic clove, fine chop
• ⅓ cup olive oil
• ¼- 1/3 cup fresh squeezed lemon juice
• salt and pepper to taste

Instructions

1. Cut the asparagus into 1 inch pieces. Bring a bit pot of water to a boil (you will use this for the pasta too). Cook the asparagus for just 2 minutes. Remove with a slotted spoon and place into a bowl of ice water. Once cooled, remove and place asparagus onto a paper towel.
2. Cook the pasta in the same water just to al dente. Drain and cool immediately. Set aside.
3. In a large bowl mix together the pasta, asparagus, tomatoes and basil.
4. In a small jar mix together the lemon, olive oil, shallot and garlic.
5. Toss the vinaigrette in and season with salt and pepper to taste.