Last night, we were deciding the meals for the week. My son’s girlfriend suggested an asparagus dish. I know exactly what I want to try! I had a recipe on my list since the day my husband and I went to Barnett and Son Brewery. Ingredients include: bacon (who doesn’t like bacon?), asparagus and pasta. All yum, all my favorites. The recipe called for white wine; I happened to have a bottle that I accidentally opened that needed to be used.
I really want to start plating out meals better. So, I told Alec he needs to step up his game and make our food photos more interesting. The challenge is, we are actually eating what I blog and that photo is someone’s plate. I haven’t quite figured out how to plate, stage, photo and still eat the food while it is hot. For this meal, I’ve enlisted Alec to figure it out before the meal is done. I’m writing this before I see the picture, but I think it turned out better!
What I liked about this recipe: quick prep, minimal dishes to wash, 5 ingredients, and done in 20 minutes. What my husband didn’t like: there wasn’t enough protein to make it a full meal which I am not surprised about. He would have preferred to have a grilled chicken breast on top or make it a side dish to compliment the main course. I don’t disagree, but was a great recipe nonetheless.
I followed this recipe almost exactly as found here: 5-ingredient Bacon Asparagus Pasta I wish my photos looked this amazing! I will have to Alec step it up!
- ½ box of angel hair pasta
- ½ lb bacon uncooked diced
- ½ lb fresh asparagus ends trimmed and cut into 2-in pieces
- ½-1 cup dry white wine
- ½ cup shredded Parmesan cheese
- Cook pasta in a large pot - as instructed
- Cook bacon in medium saute pan over medium high heat until crispy.
- Remove bacon with slotted spoon and set aside.
- Add asparagus to pan and saute in bacon grease 5-6 minutes. Remove with slotted spoon and set aside with bacon.
- Slowly add the wine to the pan, scraping the bottom with a spoon. Continue cooking until wine reduced in half. About 5 min.
- When pasta is cooked, drain. Add pasta, asparagus, bacon and ¼ cup of the Parmesan cheese to the saute pan. Toss. Serve immediately (top with balance of Parmesan cheese if desired).