Asparagus and bacon spaghetti

Ingredients

120 g	Spaghetti, or enough for two (Main)
1 Tbsp	Neutral oil, for cooking
4 rashers	Bacon (Main)
1 small	Red onion
200 ml	Cream
1 clove	Garlic, large, crushed
1 bunch	Asparagus, cut into chunks
¼ cup	Grated parmesan cheese
½	Lemons, juiced and zested
1 small bunch	Flat leaf (Italian) parsley, chopped

Directions

1. Cook the spaghetti in plenty of salted boiling water. Drain and set aside.
2. In a large frying pan, heat the oil to medium high heat and add the bacon.
3. Fry for a few minutes, stirring constantly until it starts to crisp, then add the onion. Continue stirring constantly as the onion cooks, being careful not to let it burn.
4. Add about 2⁄3 of the cream and increase the heat. Add the garlic, and continue stirring — the cream will reduce and thicken.
5. Add the raw asparagus pieces. Add the rest of the cream and season well. Keep cooking until the sauce has thickened (about 4-5 minutes), then reduce heat slightly and add the spaghetti.
6. Mix well and then add parmesan and lemon zest and juice. Continue to mix through before removing from the heat. Serve immediately.
7. Garnish with additional parmesan, salt and pepper, and flat leaf parsley.

More asparagus based recipes from Delaney

• Asparagus with balsamic and basil
• Broccoli and asparagus salad with herbs and feta