Instructions: In a large skillet, heat the olive oil over medium heat. Add the shallot and cook until softened, four to five minutes.

Add the tapenade and cook until fragrant, one to two minutes.

Add the chicken broth and asparagus and bring to a boil.

Reduce heat and simmer until the liquid is thickened, about five minutes.

Meanwhile, cook the spaghetti according to the package directions until al dente.

Drain the spaghetti and add it to the skillet.

Add the Parmesan, salt, pepper and basil and toss well to combine. Serve immediately.

Tips: Reserve a cup of the cooking water before draining the pasta. If the sauce becomes too thick, add a little of the water to thin it out without diluting the flavor.

Mix the pasta and the sauce together before serving so all the strands are evenly coated and the flavors marry.

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