Ingredients
2 pounds fresh asparagus, trimmed and cut diagonally into 1-inch pieces1 package (16 ounces) thin spaghetti8 bacon strips, coarsely chopped4 green onions, sliced1/2 teaspoon pepper1/2 cup half-and-half cream1/2 to 3/4 cup grated Parmesan cheese1/4 cup butter, cubed
Preparation
In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cook, covered, 3-5 minutes or until crisp-tender. Drain.
In a 6-qt. stockpot, cook spaghetti according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir green onions in bacon drippings 1-2 minutes or until tender. Add asparagus and pepper; heat through.
Drain pasta; return to stockpot. Add asparagus mixture, cheese, cream, butter and bacon; toss to combine until butter is melted. Serve immediately.
