Flo Hajek
Northern Michigan
This is one of my favorite Spring comfort food dishes… and it is just as good in October since you can get imported fresh asparagus just about any time of the year now! My friend, Flo is vegan, so we have included her vegan options here as well. Enjoy!
Pasta-with-Asparagus
2 lbs. fresh asparagus, sliced diagonally into 1 inch pieces
lb. angel hair pasta
6 strips bacon cut into 1 inch pieces (Skip for Vegan Option)
1/2 c. sliced green onion
1/2 tsp. pepper
3 T. margarine (Vegan Substitute)
1/2 c. sour cream (Vegan Substitute)
1/2 c. grated Parmesan cheese (Vegan Substitute)
Cook asparagus in boiling water for 3 to 4 minutes or until crisp-tender; drain and set aside. Cook pasta according to package directions. Meanwhile, in a skillet, cook bacon until crisp; drain and remove to a paper towel. In the same skillet, saute onions until soft. Add asparagus and pepper; heat through. Drain pasta; toss with asparagus mixture, bacon, margarine, sour cream and cheese. Serve immediately. Yield 8 servings.
ADRIANS BOUTIQUE
118 N Main
Buhler, KS 67522
620-543-6488
http://www.facebook.com/adriansboutique
Adrians Boutique 
Leave a Reply