Ingredients

  • 750 gr (1½ pound) of sliced asparagus
  • 125 gr (1/4 pound) of back bacon slice into julienne
  • 25 ml (2 tablespoons) of butter
  • 2 garlic clove finely chopped
  • 125 ml (1/2 cup) of whipped cream
  • 250 gr (8 oz) of spaghetti of capellini
  • 50 ml (1/4 cup) of freshly grated Parmesan cheese
  • Suplementary Parmesan
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Preparation

  • In a large pan, brown bacon in butter, at medium heat, for about 2 minutes or till it golden. remove with a peforated spoon. Put aside.
  • In the same pan, brown garlic and asparagus for one minute. Cover, low down the heat and let simmer 5 minutes or till asparagus gets tender. Add cream and warm up.
  • Meanwhile, in a large casserole, bake pastas as indicated on the package. Drain well.
  • Add pastas to asparagus and stir well. Add parmesan cheese and bacon. Stir to cover it all well.
  • Serves in warm plates and cover with Parmesan cheese.

Chef's notes

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