Combine 2 Tbsp oil, 1 tsp salt, 1 clove garlic, oregano, basil, and 3 qts water in a pot and bring to a boil.

 

Using cookie cutters or a paring knife, cut your favorite leaf shapes out of the pasta. Keep in mind the plate size and how many leaves you desire. Cook them until al dente, about 8 to 10 minutes. Drain and rinse in cool water.

 

In a pan, heat 4 Tbsp oil, 1 clove garlic, capers, and lemon juice. When heated, add Signature IQF Medium Asparagus Spears and sauté until tender. Remove from heat and lace with lemon.

 

For spicy herbed potatoes, boil peeled potatoes in butter, cayenne, 1 clove garlic, 1 tsp salt, and clove until done, about 20 minutes. Pulse crostini in food processor (or use your favorite croutons) until coarse. Do not over process.

 

Roll potatoes in crostini. Arrange Signature IQF Medium Asparagus Spears among pasta leaves and potatoes. Salt and pepper to taste. Garnish with lemon.