Print Options

Back to Asparagus Spaghetti >

Include these items:

Select reviews >

Taste of Home Logo

Asparagus Spaghetti

 Asparagus Spaghetti
Lots of asparagus is grown not too far from our h me. Each spring, when it's being harvested, I'll make several trips to the fields. I put about 40 lbs. in the freezer...with what's left, we gorge ourselves on fried asparagus, beef and asparagus, scalloped asparagus, etc.! It's no problem feeding my husband (he's retired; we have two grown children and four grandsons). He'll eat almost anythin
6-8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 pounds fresh asparagus, sliced diagonally into 1-inch pieces
  • 1 pound very thin spaghetti
  • 8 slices bacon, cut into 1-inch pieces
  • 1/2 cup sliced green onion
  • 1/2 teaspoon black pepper
  • 1/4 cup butter, softened
  • 1/2 cup half-and-half cream
  • 1/2 to 3/4 cup grated Parmesan cheese

Directions

  • Cook asparagus in boiling salted water 3 minutes. Drain and set
  • aside. cook spaghetti according to package directions. Drain and
  • return to kettle to keep warm. Meanwhile, in a skillet, cook bacon
  • until crisp. Remove to a paper towel. In bacon drippings, saute
  • onion until soft. Add asparagus and pepper; heat through. Quickly
  • toss together spaghetti, asparagus mixture, bacon, butter, cream and
  • cheese. Serve immediately. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 cup) equals 445 calories, 23 g fat (10 g saturated fat), 42 mg cholesterol, 335 mg sodium, 46 g carbohydrate, 2 g fiber, 13 g protein.