Linguini with Asparagus, Parmesan and Bacon
Meg Matlock
Very Good. Would serve to close friends for a ’supper’ not a nice ’dinner’.
ingredients
- about 1 lb (1-inch) asparague
- 9 oz linguine
- 4 slices bacon
- 1 C chopped onion
- 2 t minced garlic
- 1 t dried oregano
- 1 C grape or cherry tomatoes
- 3/4 C chicken broth
- 1 T butter
- 1/4 t salt
- 1/4 t pepper
- 2 T lemon juice
- 1/2 shredder Parmesan cheese
directions
- 1
Cook asparagus and pasta according to pasta package directions (if using dried pasta - add the asparagus with 5 minutes to go)
- 2
Cook bacon until crisp, keep 2 tsp of drippings in pan, crumble bacon and reserve
- 3
Add onion, garlic and oregano to the drippings, saute 4 minutes or until union is lightly browned. Add tomatoes, cook 2 minutes.
- 4
Add broth, bring to a boil, stir in butter, salt and pepper, remove from heat
- 5
Place asparague mixture in a large bowl, add onion mixture and juice.
- 6
Top with crumbled bacon and shredded cheese.
notes
I did step 3 early and reheated when I was ready to serve
Source: Meg
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