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boil your pasta until al dente in saaaalty water, drain and rinse well with water - we don’t want no sticky pasta salad!!
to a saucepan, add a splash of olive oil, garlic and your asparagus. saute lightly - you don’t want to brown it or cook it too much. just until it turns a vibrant green and has a nice crunch. remove from heat and add to your pasta along with the remaining of your ingredients.
add your dressing in intervals to avoid oversaucing. toss toss + top with some more lemon zest + black pepper + freshly grated parmesan. GORG!!!
dressing:
in a food processor, pulse your herbs until finely chopped. add your shallots + lemon juice and blitz again. as the food processor is running, slowly pour your olive oil in until you have a nice drizzable consistency. add your parm + lemon zest + salt + pepper and pulse a bit more.