It’s asparagus time! Though asparagus is really in season year-round, spring is when it grows best. That opens up a lot of doors for great meals featuring this versatile and naturally flavorful vegetable. Cooking time is crucial. For a crisp, fresh bite, asparagus only needs to be cooked for a couple of minutes in boiling salted water.

Bacon-wrapped asparagus over pasta

Time: 20 minutes

Serves: 4

Ingredients:

1 lb. asparagus (preferably green – it’s cheaper and adds color to the dish)

salt

1/2 lb. thinly sliced bacon

pepper

1/2 lb. dried pasta (recommended: rotini)

grated Parmesan cheese (optional)

Snap off the woody ends of each asparagus spear. You can find where the woody parts end by simply bending the asparagus; the ends snap off on their own. Chop each spear in half, on a bias.

Bring a pot of well-salted water to a boil. Add asparagus and cook 2 to 3 minutes, until asparagus is tender, but still crisp. Transfer asparagus to a bowl of ice water to cool. Remove to a plate and pat dry with paper towels.

Bring a large pot of well-salted water to a boil. Add pasta; cook 8 to 10 minutes, until al dente, or with a bite to it.

Meanwhile, cut each slice of bacon in half. Wrap each piece of asparagus with the bacon. Return to the plate. Season with pepper.

When pasta is done, drain and transfer to a serving dish. Arrange bacon-wrapped asparagus over top. Sprinkle grated Parmesan over the dish, if desired.

Published on April 11, 2007 at 12:00 pm