Cook pasta in a large pot of boiling salted water. Once al dente strain and set aside.

In a blender or food processor add olive oil, apple cider vinegar, lemon zest, lemon juice, basil, chives, capers, salt & pepper and blend until smooth and set aside.

In the same pot used to cook the pasta, add a little more olive oil over medium heat.

Add pork sausage and cook until all sides are brown.

Reduce the heat to medium-low and add the asparagus, garlic, crushed red pepper flakes, and salt & pepper.

Cook until the asparagus is tender.

Add the wine and cook for about 2 minutes.

Add back the pasta and parmesan and mix well.

Add the herb/caper sauce and mix thoroughly.

Remove from the heat and serve.

I topped mine with more basil and parm :)