This asparagus pasta salad is the perfect summer picnic recipe. Make it as a side dish or eat it as a meal – it’s light and flavorful and easy to prepare!
Makes 4 Person(s)
Use the slider to multiply the batch
- 4 oz Bacon
- 1.5 lbs Asparagus
- 1 Onion, medium
- 1 lb Fusilli Pasta
- 2 tbsp Olive Oil
- .5 cup(s) Parmigiano-Reggiano
Cook bacon in a heavy skillet over medium/high heat, stirring occasionally until browned and crisp for about 6 minutes. Transfer bacon to paper towels to drain. Pour off all but 2 tablespoons of fat from the skillet, then add oil and onion and cook, stirring occasionally, until onion is golden for about 4 minutes.
Add asparagus and saute until crisp-tender for 4-5 minutes. Season with salt and pepper.
While onion is cooking, cook pasta in a pot of boiling salted water until al dente. Reserve 1 cup of pasta cooking water and drain pasta.
Return to pot along with asparagus mixture, 1/2 cup pasta cooking water, and cheese. Add remaining 1/2 cup cooking water to skillet and deglaze by boiling, stirring for 1 minute. Add to pasta and toss over moderately low heat until combined well for about 30 seconds.
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