For making Green Onion Sauce

1. Mince and chop garlic, English Parsley, green onion and add them into a mortal. Add some salt before grinding.
2. Grinding breaks open the cells and releases the aromatic compounds and essential oils from these herbs, maximizing the sauce’s taste.
3. In a saucepan, heat cooking and sesame oil together.
4. Dip the end of a wooden spoon or chopstick into the oil to check for its temperature. If oil starts sizzling and bubbling around the stick, then you are good to go!
5. Transfer and introduce the hot oil by pouring gently, little by little to the herbs.
6. Give the sauce a good mix and wait it cools off before storing into a different jar or bowl.
7.  Make sure the ingredients are submerged in the oil prior to refrigerating. Can be stored up to a week. However, freshly made green onion oil will be far better in taste and texture than ones left in the fridge.

For making Garlic Shrimp Pasta

1. In a medium-sized saucepan, boil water and add salt and oil to it. Add your pasta, and cook for 8-10 minutes or according to the package instructions until al dente. When the pasta is cooked, reserve 1/4 cup of the pasta water and drain the pasta.
2. In a skillet heat oil over medium fire and add garlic, cook for 30 seconds or till fragrant. 
3. Add shrimps and cook 2 minutes and add chili flakes before flipping and cooking for another 2 minutes.
4. Shrimps should turn pink or orange in color depending on its variety. A perfectly cooked shrimp will be opaque with their tails curled in slightly appearing to make C-shapes.
5.  Remove and transfer the cooked shrimps. Now to loosen the sauce, add reserved pasta water, oyster sauce and soy sauce. Combine well and wait till it simmers. Give it a taste and see if requires more salt or water. Add according to your desire.
6. Toss the pasta with the sauce  for 1 minute until it’s well coated. Add the shrimp back in to reheat it gently for 1 minute.
7. Remove from heat, drizzle lemon juice, and Green Onion Sauce, toss to get the flavor all over pasta and shrimps.
8. Your pasta is  now ready to be served.

For making Pan-Roasted Lemon Asparagus

1. Into a mortal, add salt and peppercorns. Crush using pestle into rough powder.
2. Wash and add cleaned baby asparagus into a large skillet over medium-high heat, sauté and cook for about 1 minute uncovered till its color changes vibrant green. No oil is required at this point.
3. Add crushed salt and pepper and toss asparagus for 30 seconds asparagus to coat.
4. Then, add a little oil and zest from lemon. The oil adds natural glaze while lemon zest adds a burst of tangy flavor to the asparagus.
5. Remove from heat and serve hot with shrimp pasta.