"There are so many reasons I love this recipe. Caprese salad has to be one of my favorite summertime treats. There is nothing like a summer tomatoes sweetness mixed with the peppery sweetness fresh basil offers, the zing of lemon and richness of garlic. It is SO good."
In a large pot start the water for the pasta add a pinch of salt to flavor the pasta. In a covered saucepan with a little water place the whole asparagus stalks to steam approx. 3-4 min. In a large saucepan over low-med heat mix butter, olive oil and lemon juice. Add minced shallot cooking for 1-2 min before adding the garlic. Make sure not to burn the garlic. Both shallot and garlic should look opaque when cooked appropriately. Next the cut asparagus(grilled chicken if you are using it) and add it to the buttery lemon garlic mix. Strain the pasta and toss it right into the sauce pan. Lastly for that fresh summer twist add the tomato and basil. Stir until the pasta is coated and mixed well.