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Creamy Asparagus and Minty Herb Pasta

Creamy Asparagus and Minty Herb Pasta

INGREDIENTS
2 tbsp extra virgin olive oil
1 onion, diced
3 garlic cloves
2 cups heavy cream
1 lb penne pasta
1 1⁄2 lb asparagus
3 oz parmigiano reggiano cheese, grated
1 tsp Fleur de Spring Sea Salt Blend
Pinch of Black pepper
1⁄4 cup feta cheese
1⁄4 mint, minced

INSTRUCTIONS
1. In a large stock pot, sauté onion in olive oil for 5 minutes until soft.
2. Add garlic and cream and cook over medium low heat for 25 minutes until 
reduced by half.
3. In another stock pot, cook penne according to package directions.
4. Trim bottoms of asparagus and slice on the diagonal into 1” pieces.
5. During the last minute of cooking the pasta, add asparagus pieces to the boiling 
water.
6. When pasta is done, drain pasta and asparagus, reserving one cup of pasta 
liquid.
7. Add pasta, asparagus, parmigiano reggiano, Fleur de Spring Sea Salt and pepper to cream mixture. Stir to combine.
8. Add pasta water to cream mixture to desired consistency. For a thicker sauce, add less water, for a looser sauce, add more.
9. Transfer finished dish to a serving bowl and garnish with mint and feta cheese.