2 slices hearty sourdough sandwich bread (OR ½ cup bread crumbs)
2 tablespoons butter or olive oil
½ teaspoon garlic powder
sprinkle of salt and pepper
½ cup extra virgin olive oil
4 large shallots, peeled, halved, and thinly sliced
2 bunches thin asparagus, tips cut off and reserved, stalks cut into 1 ½ inch pieces
4 large cloves garlic, thinly sliced
½ teaspoon crushed red pepper flakes
¼ cup dry white wine
1 tablespoon white wine vinegar
1 lb dried linguine pasta
1 ¼ cup creme fraiche (or ¾ cup sour cream + ½ cup heavy cream)
3 tablespoons snipped chives
3 tablespoons minced parsley
2 tablespoons minced lemon verbena (or tarragon)
zest of ½ large lemon
⅔ cup grated parmesan cheese
½ tablespoon flaky sea salt (less, maybe ¾ teaspoon, if you are using regular salt)
½ tablespoon ground black pepper