Shrimp, Asparagus & Farfalle

Asparagus preparation:
1 lb of Asparagus, trimmed
2 tbsp olive oil

Heat oven to 425F and toss asparagus with olive oil. Place on cookie sheet in a single layer and roast for 15-20 minutes. Remove from oven, allow to cool, and cut into 1″ pieces. Reserve.  Prepare shrimp:

Shrimp preparation:
1 or 2 cloves of garlic, finely diced (according to taste)
1 tbsp olive oil
1.5 pounds (21/30) raw shrimp, peeled and deveined, tails removed
1/2 tsp Kosher salt
1 tsp freshly cracked black pepper (or more to taste)

Heat olive oil in wok or large heavy skillet. When the oil begins to wisp smoke, add the garlic and allow it to infuse the oil with flavour, but do not brown. This should take about 60-90 seconds. Garlic will soften slightly. Add shrimp and toss until they are cooked (they will turn pink to let you know they’re done). Remove from heat, sprinkle salt and cracked black pepper over all. In the meantime take 1 pound of mini Farfalle pasta and cook according to directions.

Assembly: Drain pasta, add cooked shrimp and roasted asparagus. Toss to combine. Serve alongside a green salad. Serves 4 generously, 6 adequately, 8 as a multi-course meal.