Linguine with Asparagus and Bacon

Usually, Craig is the only person who eats what I cook. So it's always a treat to be able to cook for a crowd, particularly when I get to do so in a kitchen far roomier and nicer than my own. Despite our April 1st snow storm, spring is on it's way and the presence of fresh asparagus is a great reminder of that.  Tossed with some bacon, lemon and pasta, it's a light dish that is full of flavor. Topped with lots of black pepper and some parmesan, it's a satisfying dinner that makes plenty of leftovers.

Full recipe and photos after the jump.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Servings: 6-8

Ingredients:
1lb whole wheat linguine
1lb asparagus, washed trimmed and cut into 1" pieces
1/4 lb bacon, I used applewood smoked
1 medium onion, sliced
1 tbsp garlic, minced
Juice of 1/2 lemon
1/2 cup low sodium chicken broth
1 tbsp olive oil
black pepper
parmesan cheese

Step by Step Instructions:
1. Prepare pasta according to package directions

2. Sautee garlic, onion and bacon in olive oil 3-5 minutes, until soft

3. Add asparagus and cook med-low for 8-10 minutes, until asparagus spears are cooked

4. Add lemon juice, chicken broth and black pepper to taste

5. Toss with linguine and cook an additional 3-5 minutes

6. Serve and top with grated parmesan