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Apr '09

Quick and Creamy Bacon and Asparagus Linguini Recipe

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As the old Sara Lee jingle used to say, “everybody doesn’t like something…” but I really feel sorry for those who don’t like asparagus. I live for asparagus season! It’s simple to prepare and easy to incorporate into breakfast, lunch, or dinner (some even say dessert!) Asparagus responds well to almost any preparation method, and it shines whether it’s center stage or just a supporting player.

What is truly sad is that there are some people out there who’ve decided to “hate” all asparagus because their only experience of it was with the canned variety. To those people I say: Don’t hate! Let the past go! You were fooled as a child into thinking that those limp sulphurous waterlogged abominations were asparagus, but they’re not – canned asparagus is a prank that parents play to punish naughty children! Real asparagus is delicious!

So please, set aside your painful memories (after you find out why your parents wanted to punk you, of course) and try just one small piece of this pan-seared asparagus. Close your eyes if you must, but try it. It might convert you from an Asparahater into an Asparagator!*

(*That was awful. Please forget I said that, okay? Thanks.)

***

This recipe looks and tastes ‘fancy’ but it’s actually quick and simple. The proportions of pasta, bacon, and asparagus are flexible, so you can improvise, and you can save time by using leftover pasta and pre-cooked bacon.

Here’s a photo of the Quick and Creamy Bacon and Asparagus Linguini below.

Quick and Creamy Bacon and Asparagus Linguini Recipe by Doug DuCap

Ingredients:

8 oz linguine or other pasta
2 Tbsp olive oil
2 -3 large cloves garlic, minced
8 slices of bacon, cut into 1 inch pieces
3/4 lb asparagus
2 - 3 Tbsp half and half (or milk)
salt & pepper to taste
Freshly grated cheese

PREPARATION:

Cook the pasta in salted water according to package directions. While the pasta is cooking, set the bacon on to fry in a large skillet. Trim and discard the bottoms of the asparagus; cut the tips off the spears and set them aside, then cut the remaining stalks into inch-long pieces.

When the bacon is cooked, remove the bacon pieces from the pan and pour off all but about one tablespoon of the fat. Add the olive oil, heat on medium-high, and add the stalk pieces. Saute the pieces until just softened, then add the asparagus tips and the garlic.

Cook until the asparagus pieces are lightly browned. Add the hot cooked pasta and bacon pieces to the pan, pour in the half & half, sprinkle on some grated cheese and black pepper and toss well to mix. Taste for salt and adjust.

Serves 3 - 4.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Hugging the Coast Blog Fast ForwardPlease join us tomorrow to read our latest Fish For Friday Recipe of the Week: Grilled Tilapia with Basil-Chive Butter and Parmesan Steak Fries.

Hugging the Coast Blog Fast Forward

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