Saturday, June 15, 2013

Fresh Asparagus and Bacon Pasta!

 
 
 
 
This is a recipe that makes a great side dish or you can even serve it for lunch or a light supper.  Asparagus is a vegetable that I think a lot more people would like it they gave it a chance and if they tried the fresh asparagus instead of canned.  There is a world of difference.   I love asparagus and I am always trying to find new ways to serve it.  This is such a simple dish, here is all you need:
 
 
5-6 strips of bacon, fried crisp and crumbled (reserve drippings)
8 oz. bow tie pasta (could use penne or rotini also)
1 lb. fresh asparagus, cut in 1 inch pieces on the diagonal
3 Tbs. butter
1/2 cup onion, diced
1 Tbs. garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
1  1/2 cups shredded Parmesan cheese, divided (fresh is best)
1/2 cup half and half cream
1 Tbs. parsley, chopped
 
Fry the bacon in a skillet until crisp.   Remove to a plate. 
 
Cook the pasta and the asparagus boiling salted water for about 4-5 minutes.  Drain. 
 
 
Place the butter in the skillet with the reserved bacon drippings and sauté the onion and garlic just until crisp tender.
 
Add the pasta and asparagus and toss.  Sprinkle with salt and pepper.   Add 1/2 of the Parmesan cheese and the half and half and toss until coated.  Remove from heat and plate.  Sprinkle the top with the bacon you have crumbled, the remaining Parmesan cheese and the parsley. 
 
I served this with Loretta Lynn's Creamy Lemon Chicken and it was a complete meal!




5 comments:

  1. I love fresh asparagus and am always looking for different ways to prepare it other than steamed, grilled or saute'd. This looks delicious and am going to try it. And you're right, there is no comparison in fresh and canned. I won't touch canned asparagus. Thanks for posting.

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  2. This looks insanely delicious!! I must try it!! I was also thinking substituting pancetta for the bacon would be pretty yummy too!!

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  3. Really good! I made a few changes. I didn't bother to use the butter, I had plenty of oil from the bacon drippings. I cut back on the half and half and parmesean, and added extra pepper. I also sauted the asparagus. I thought the boiling time would make the thin asparagus I had mushy.

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  4. Wow! A friend referred me to your blog and your recipes look amazing. Can't wait to try it.

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  5. This is amazing!!! I made it once and my family loved it. I'm actually making it again right now!!!

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