Pasta with asparagus and bacon
I love green asparagus so much that I started growing it at my own home. Although my asparagus is still too small this year to be eaten, I have great hope that I will be able to enjoy its taste straight from the garden next season. Until then, I use fresh asparagus available in stores and local markets, which can also impress with their taste and quality. Asparagus is an incredibly versatile vegetable with a nutty and buttery taste – I use it not only to prepare cream soups, but also pasta with asparagus, aromatic risotto, asparagus baked in puff pastry, and also light asparagus-based salads.
One of my favourite ideas for a quick but delicious asparagus dinner is a green asparagus dish with dried tomatoes and blue cheese. This idea works great as a warm meal after work, as well as a light lunch for work or a warm dinner. This dish combines a variety of ingredients that complement each other and create a harmonious whole. Each of them plays an important role here, both in terms of taste and texture. Thanks to this, the pasta with asparagus gains not only an intense aroma, but also a refined depth of flavour. I encourage you to try the following recipe for pasta with asparagus and bacon, and please enjoy.
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Ingredients for pasta with asparagus and bacon.
- 500 g green asparagus
- 100 g blue cheese
- 150 g bacon cubes (raw and smoked)
- 2-3 cloves of garlic
- 50 g sun-dried tomatoes
- 250 g mascarpone cheese
- 3/4 teaspoon of salt
- 1/2 teaspoon of back pepper
- 250 g daoxiao noodles
How to make pasta with asparagus and bacon.
Wash the green asparagus thoroughly under running water, then pat dry with a paper towel to remove excess moisture. Bend each stalk gently at the bottom – the asparagus will snap on its own where its tough, fibrous part ends. Throw away the tough ends of the asparagus, as they are inedible and can ruin the texture of the dish. Cut the soft, edible part of the asparagus into pieces about 3 centimetres long.
Place the finely diced bacon in a large pot, then fry it on medium heat using a small burner for about 10 minutes, until the bacon is golden and crispy. Then add the mashed garlic and fry for a few seconds. Next, add the green asparagus cut into pieces, followed by the sun-dried tomatoes cut into strips or cubes. Fry for 7 minutes, then add the mascarpone cheese. Season everything with salt and pepper to taste, then stir for a few moments, until the mascarpone has completely dissolved. Finally, add the blue cheese to the hot sauce. Mix everything briefly, just until the cheese has melted.
Pour a large amount of water into a separate pot and bring it to a boil. When the water starts to boil vigorously, add the pasta. From the moment it starts boiling again, cook the pasta al dente covered, for about 6–7 minutes. After cooking, transfer the pasta directly to the pot with the hot sauce, which contains the previously prepared asparagus, bacon, sun-dried tomatoes, mascarpone and blue cheese. Mix everything thoroughly so that the sauce evenly covers the pasta. The dish is best served immediately after preparation, while it is still hot and aromatic.
Good to know when making pasta with asparagus and bacon.
You can also choose another type of pasta, depending on your preferences and type. It can be penne, tagliatelle or fusilli, which are great in dinner dishes with vegetables, asparagus and creamy sauces. Each of these shapes combines perfectly with the sauce, retaining its flavour and aroma.
Asparagus should be al dente when cooked.
Do you like dishes with green asparagus? If so, try our recipe for Asparagus in puff pastry.
