Penne asparagus and bacon

(servings for: 4 people)

penne Rigate 320 g
asparagus 700 g
bacon 100 g
shallot 1
fine salt to taste
black pepper to taste
extra-virgin olive oil to taste

for the cream of asparagus:
extra virgin olive oil 20 g
water 100 g

A delicious and satisfying dish that combines fresh and savory flavors in true culinary harmony!
This combination of ingredients offers a flavor explosion that will win over every palate!

Finely chop shallot, cut bacon into strips. Boil water for pasta to salt to a simmer, while heating a drizzle of oil in a large skillet, add shallots and sauté over medium heat for 2-3 minutes. Add the asparagus, season with salt and pepper to taste. Deglaze with a ladleful of hot water(taken from the pasta cooking pot). Cook for about 10 minutes, adding a little hot water as needed.

Once the asparagus is cooked, remove about 2/3 of it, transfer to a tall glass along with 20 g oil, 100 g water and blend with an immersion blender until smooth . Keep the cream aside while you pour the bacon inside the pan used to cook the asparagus and let it brown for 2 minutes over medium heat. Also add the asparagus tips and let them brown for 5 minutes more.

Set aside a few strips of browned bacon and asparagus tips , then pour the creamed asparagus inside the pan with the dressing as well.

Strain the pasta directly into the pan and stir-fry for a couple of minutes until well seasoned and creamy. Serve, add freshly grated pepper to taste and decorate each serving plate with the asparagus tips and bacon strips kept aside.