Monday, February 11, 2008

Spaghetti With Asparagus and Bacon

We are trying to eat more simply during Lent. With this in mind, I wanted to make do with what we had in the refrigerator. Well, we had a bunch of fresh asparagus and a new package of sliced bacon.


1 bunch of asparagus (remove though stem part, cut into diagonal pieces, parboil and drain.
5 slices of bacon, fried crispy, drained and cut into bite size pieces
1/4 cup extra virgin olive oil
3 large garlic cloves, minced
A few drops of lemon juice
Red pepper flakes
Salt and pepper to taste.

Cook and set aside 1 lb. spaghetti, preferably al dente.

Heat a large skillet, add olive oil and fry garlic until brown. Add asparagus toss until well coated with the garlic and oil. Add a few drops of fresh lemon juice and a sprinkling of crushed red pepper flakes. Cook for a few minutes until asparagus is cooked but be careful not to overcook. The asparagus should be bright green.
Salt and pepper to taste.

You can add your pasta to the skillet or blend the spaghetti and the sauce in a separate bowl.

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