This is a deliciously fresh pasta dish.
I used approximately 1 lb of pasta. Cook according to package directions al dente.
Reserve a 1/4 cup of cooking liquid.
In the warm pot melt 1 tablespoon of coconut oil, over medium heat.
Sauté 1 small white onion
3 cloves of garlic until translucent
Add Aztec sea salt and fresh ground black pepper to taste.
1 bunch of Asparagus washed and bottoms trimmed then cut in half or thirds
Throw the asparagus in and continue to cook stirring continuously add Juice of one lemon plus lemon zest
Add a little cooking water and the grape tomatoes cut in half
Then once water is cooked out I added a few swirls of Avocado Oil or you can use Olive Oil whatever you have on hand
Remove from heat and grate fresh Romano cheese. If you have fresh basil you can also add this to on top.