This recipe is one of my favorite spring meals. Who am I kidding I love every recipe with bacon in it. I hope you enjoy this holiday weekend with good food and smiles. Maybe I'll bump into you at the market.
Springtime Asparagus & Noodles
Ingredients*- 1 tablespoon chopped garlic
- 1/3 carton cherry or grape tomatoes; cut in quarters
- 3 garlic scapes; chopped (optional)
- 1 bunch of asparagus, chopped*
- Noodles*
- 1 tablespoon olive oil
- 1/2 lb bacon* cut into pieces
- salt
- pepper
Directions
- Cut veggies and set aside.
- Cook noodles according to package instructions. Drain and set aside. (You may cook the noodles while continuing with the next step.
- In a large (approx. 4 qt pan) bring the olive oil and bacon to a medium temperature.
- Continue cooking the bacon until edges become crispy. Stir occasionally. There may be some grits stuck to the pan... no worries. It will add flavor to the dish.
- Add garlic, tomatoes, and asparagus to the pan with the bacon. Stir occasionally. Salt & pepper to taste.
- Check the asparagus by spearing it with a fork... when it is soft and the fork goes in easily the dish is ready for the noodles to be added. It may take about 5-10 minutes before you're ready to add the noodles.
- Turn the pan to medium low. Stir the noodles in with the other ingredients
- Continue to heat until the noodles are warm.
*Ingredient Tricks
- A little trick for getting the best of your asparagus... Take the end of the asparagus between your thumb and forefinger and bend until it breaks. The asparagus breaks where the woody part ends and the fresh, juicy asparagus begins. So you don't need to worry about breaking off too much or too little.
- I like the Ancient Grains gluten free elbow noodles which are sold in most health food sections.
- Of course most bacon will do; Beeler's bacon really is the best. This Iowa business raises pigs humanely and in a way that allows the meat to be free from unnecessary chemicals. I prefer Beeler's available at Hy-Vee & Campbell's Nuitrition Des Moines
