| Yield | |
|---|---|
| Source | Cooking Light, May 2006 |
| Prep time | 30 minutes |
| Yield | |
|---|---|
| Source | Cooking Light, May 2006 |
| Prep time | 30 minutes |
| 1 | Pound | Asparagus (1-inch sliced) |
| 9 | Ounce | Linguine (refrigerated package) |
| 4 | Bacon Slices | |
| 1 | Cup | Onion (chopped) |
| 2 | Teaspoon | Garlic (minced) |
| 1 | Teaspoon | Dried Oregano |
| 2 | Cup | Grape Tomatoes |
| 3⁄4 | Cup | Chicken Broth |
| 1 | Tablespoon | Butter |
| 1⁄4 | Teaspoon | Salt |
| 1⁄4 | Teaspoon | Ground Black Pepper |
| 2 | Tablespoon | Lemon Juice |
| 1⁄2 | Cup | Parmesan Cheese (shredded) |
1.Cook asparagus and pasta according to pasta package directions. Drain; set aside.
2.Cook bacon in a large skillet over medium-high heat until crisp; cool slightly. Remove bacon from the pan, reserving 2 teaspoons drippings in pan. Crumble bacon. Add onion, garlic, and oregano to drippings in the pan; saute 4 minutes or until onion is lightly browned. Add tomatoes; cook 2 minutes. Add broth; bring to a boil. Stir in butter, salt, and pepper; remove from heat. Place asparagus mixture in a large bowl; add tomato mixture and juice, tossing well. Top with bacon and cheese.