One Pan Shrimp and Asparagus

1 pound large shrimp - peeled and de-veined, tails removed if desired

1 pound asparagus - ends trimmed, once trimmed, asparagus can be left whole or chopped into thirds to fit more easily in the pan

3 tablespoons butter

1 tablespoon olive oil

3 teaspoons minced garlic

1 teaspoon dried Italian herb blend - or Herbs de Provence, see notes for DIY blend

¼ cup grated parmesan cheese

salt and pepper to taste

Directions at lecremedelacrumb.com

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