Asparagus Bacon Fettuccine

These are the foods I had so this is what happened for dinner.  You can’t go wrong with asparagus and bacon together so really this is more of a reminder to you than it is a formal recipe.  It probably falls into the Vague Recipe category where there is much leeway given to what you have and it assumes you know some general guidelines of putting things together.

I know that vagueness drives some people crazy.  I actually looked up the term “vague recipe” to see what Google had to say about it and there are all kinds of people either giving vague recipes or complaining about them.

Navigating vague recipes may require an element of daring and of trusting oneself, and sometimes complete naiveté can be the most freeing of all that gets us into projects where we think we know the outcome but actually have no idea how difficult of a task we just launched in our blissful ignorance.  But that’s great too!  We can work on embracing the idea that we never know exactly what is going to happen.  And of course don’t forget one of my favorite little mantras with cooking, vague or not…

‘Taste and Adjust”

These lovelies are from the garden where they’ve been growing well for a few weeks now.  I adore it when edible greenery begins to happen before I’ve done any work—green shoots from onion bulbs that overwintered and parsley making a vigorous volunteer appearance.  They’re very supportive of me and my mañana attitude (a.k.a. “I’ll do it tomorrow”).   

Tis the season when the local spinach is delicate and sweet.  I’m so grateful for our local producers and their Hoop Houses to extend the seasons for the enjoyment of the rest of us.  Green in the spring, it’s good.

 Asparagus Bacon Fettuccine

Prep Time:

Cook Time: 20 minutes for the bacon, 20 minutes for the pasta, 15 minutes for the sauce

Cook the gluten free Fettuccine.  

This topping may be enough for 1/2 pound, but I like my dish to be heavy on the goodies so I only made 1/3 pound of pasta.  

Sauté:

1+ Tablespoons Butter

1 cup Asparagus, sliced in 1 inch pieces

After a few minutes add:

1/4 cup white wine to deglaze

1/2 cup Bacon, cooked and chopped

4 ounces Chèvre soft goat cheese, or cream cheese

1/4 cup Cream

1/4 Chicken or Vegetable Stock

1/4 cup Parsley, chopped

1 Tablespoon Butter

a few Green Onions, chopped

1 Tablespoons each of Fresh Oregano and Sage, chopped

Salt and Pepper to taste

Simmer for a few minutes then taste and adjust flavors.  Add more stock or cream if it seems too thick.  

Just before serving stir in:

1 cup Spinach, chopped

Toss with the GF Fettuccine, it may be more like a coating than a wet sauce. 

Green, green and more green!