1 pound fresh asparagus
1 pound unpeeled medium size fresh shrimp
1 large head garlic
1 1/2 tbsp olive oil, divided
6 plum tomatoes, quartered
6 ounces fusilli or corkscrew pasta
2 tsp lemon juice
1 tsp dried Italian seasoning
1 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1/4 to 1/2 cup fresh shredded Parmesan cheese
1. Snap off tough ends of asparagus, remove scales from stalks with a knife or vegetable peeler. Cut asparagus into 2 inch pieces and set aside. Peel shrimp and devein, if desired, set aside.
2. Slice 1/4 inch from top of garlic head; place on aluminum foil. Drizzle garlic with 2 tsp olive oil. Seal foil around garlic. Bake at 425 F for 10 minutes. Leave garlic in oven. Place tomato in a 13 x 9 x 2 baking pan; drizzle with remaining 2 1/2 teaspoon olive oil. Place in oven with garlic. Bake, without stirring, 20 minutes or until tomato wrinkles and begins to brown. Place asparagus and shrimp over tomato. Bake with garlic 10 minutes or until shrimp turn pink and asparagus is tender. Remove garlic and pan from oven. Set tomato mixture aside. Unwrap garlic; cool 5 minutes. Cook pasta in a large saucepan according to package directions; drain. Return to saucepan. Separate garlic cloves; squeeze out soft pulp. Add garlic pulp, lemon juice and next 4 ingredients to pasta; toss gently. Add tomato mixture; toss gently. Serve with Parmesan cheese.