Monday, February 09, 2009


yields four servings

4 slices thick cut, smoky bacon, chopped
1 bunch asparagus, stalks peeled if needed, washed, cut into ½-inch pieces, reserving tips
2 cloves garlic, finely chopped
¼ cup dry white wine
2 cup low sodium chicken or vegetable broth
½ pound farfalle (bow tie) pasta
1 cup chopped tomatoes
1 cup freshly grated Parmesan cheese
freshly ground pepper

Bring a large pot of water and a pinch of salt to a boil while the sauce is being prepared. When water comes to a boil, add farfalle, stir and cook, until al dente. Drain pasta through a colander and drizzle a little olive oil over the pasta and season with salt. Stir and reserve.

In a medium sauté pan over medium heat, add the bacon and cook, stirring frequently, until the fat is rendered and it is crisp and golden brown. Remove bacon with a slotted spoon to a bowl lined with paper towels. Reserve.

In the remaining fat, sauté the asparagus stalks with a pinch of salt until just tender, about 2 minutes. Add the garlic, stir to combine and saute until fragrant, 1 minute.

Add wine and scrape bottom of pan to remove any browned bits. Simmer to reduce wine by half and add broth. Bring to a simmer, add asparagus tips and adjust seasoning with salt and freshly ground pepper. Add the seasoned pasta to the pan along with ¾ of the Parmesan cheese. Stir or toss the pasta to combine all ingredients. Serve immediately garnished with freshly ground pepper and remaining cheese.

courtesy of:

Recipe provided by: 9news, 500 Speer Boulevard,
Denver, Colorado 80203 | Chef Shellie Kark, KitchenCUE

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