Lots of asparagus is grown not too far from our h me. Each spring, when it's being harvested, I'll make several trips to the fields. I put about 40 lbs. in the freezer...with what's left, we gorge ourselves on fried asparagus, beef and asparagus, scalloped asparagus, etc.! It's no problem feeding my husband (he's retired; we have two grown children and four grandsons). He'll eat almost anything I put in front of him. We like this dish with a salad and dessert. It's so easy to prepare—it takes only about half an hour from start to serving.
Asparagus Spaghetti
Asparagus Spaghetti
Prep Time
15 min
Cook Time
15 min
Yield
8 servings
Ingredients
- 2 pounds fresh asparagus, trimmed and cut diagonally into 1-inch pieces
- 1 package (16 ounces) thin spaghetti
- 8 bacon strips, coarsely chopped
- 4 green onions, sliced
- 1/2 teaspoon pepper
- 1/2 cup half-and-half cream
- 1/2 to 3/4 cup grated Parmesan cheese
- 1/4 cup butter, cubed
Directions
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cook, covered, 3-5 minutes or until crisp-tender. Drain.
- In a 6-qt. stockpot, cook spaghetti according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir green onions in bacon drippings 1-2 minutes or until tender. Add asparagus and pepper; heat through.
- Drain pasta; return to stockpot. Add asparagus mixture, cheese, cream, butter and bacon; toss to combine until butter is melted. Serve immediately.
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