Asparagus Pasta


For the base

  • 1 lb. asparagus cut into thirds
  • ¼ cup vegetable broth 
  • 1 tbsp onion powder

For the sauce

Sauce Spices

  • ¼ tsp Kevala Fleur de Sel
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ¼ tsp dried mustard powder
  • ¼ tsp dried crushed thyme leaves 
  • Pinch of black pepper


  • 1 cup frozen peas
  • 10 to 12 oz. cooked pasta 


  • Prepare the pasta according to the package instructions, add the Fleur de Sel to the water. Stir occasionally to prevent sticking, rinse with cold water when done.
  • Clean and trim the asparagus, cut into 3rds, then place in a skillet, add ¼ cup vegetable broth, ½ cup water, and 1 tbsp onion powder, stir to combine.  Bring to a boil, then immediately lower the heat. In the meantime, place the sauce ingredients and the spices into a bowl, whisk to combine & set aside.
  • When the asparagus reaches the desired tenderness, add the sauce, turn up the heat & stir to thicken the sauce, then lower to a simmer, maintain for several minutes. Add the cooked pasta and peas, stir, simmer for several minutes to heat the pasta and peas through. Serve topped with freshly chopped parsley ay 
  • ¡Enjoy!