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!