This quick and easy pasta dish is a great weeknight dinner that really allows the citrus and the smoky flavor to shine!

½ Lemon
¼ cup parmesan cheese
Bunch of asparagus, cut to 1 inch pieces.
6 tbsp Banner Butter Smoked Sea Salt Butter
1 lb angel hair pasta
1 shallot, minced

  1. Bring 12 cups of salted water to a rolling boil. Add pasta and cook for 8 minutes (to al dente). Drain the cooking liquid, reserving a cup, and return pasta to pot.
  2. Add 4 tablespoons of Smoked Sea Salt Banner Butter and a half cup of the reserved cooking liquid. Squeeze in the juice of a lemon, stir.
  3. Melt 2 tbsp of Smoked Sea Salt Banner butter and add shallot. 
  4. Cook until transparent, then add asparagus. Sauté for 2-3 minutes. 
  5. Combine with pasta. Add remaining pasta water, parmesan, and lemon juice. 
  6. Transfer the pasta to a large serving bowl and add the leaves of a sprig of fresh thyme to the pasta. Spin it up on your fork and enjoy! 

Smoked Sea Salt Pack of 6



Cold-smoked hickory sea salt is swirled into creamy, slow-cultured butter to create a savory, smoky flavor with a slightly spicy finish that perfectly complements all your grilled goodies from fish oysters to your butcher shop sirloin steak.

Because we use the freshest cream and we culture and batch churn in a process that takes up to 20 times longer than mass-production methods, our unsalted butter stands alone with superior flavor and creaminess.

Stock Up! Choose from a pack of 6, 8 and 12 butters or Mix & Match 6 or Mix & Match 12

You can freeze your butter for up to 12 months. Once you’ve put it in the refrigerator, you should eat it within 6 weeks. Not sure you can eat it all that quickly? Try putting half in the freezer, and the other half in the refrigerator.

 A note about shipping: Currently we only ship butter on Mondays and Tuesdays. Orders placed after midnight on Monday are typically shipped the following week. View all shipping policies here