Asparagus Medley - Kidney Kitchen

Ingredients

• 2 cups farfalle pasta, cooked
• ½ cup cilantro leaves, chopped
• 1 cup dill, chopped
• ½ cup mint leaves, chopped
• 4 tablespoons olive oil, divided
• 4 tablespoons lemon juice, divided
• Black pepper, freshly ground, to taste
• 1 shallot, thinly sliced
• 1 tablespoon cumin, ground
• 2 ears (1 ⅓ cups) corn, kernels sliced off
• 2 cups asparagus (2-inch pieces), ends discarded
• ½ cup chickpeas, drained and rinsed
• 1 ½ cups spinach, fresh
• 1 cup water
• 6 tablespoons non-dairy yogurt
• Sea salt (optional, not used for nutrient analysis)
• ½ tablespoon sumac (optional)