Asparagus is one of my favorite vegetables especially when incorporated into a fabulous dish. My kids dislike asparagus but love Creamy Pasta with Asparagus & Bacon – they say that bacon makes everything better!
I am guilty of buying asparagus, putting it away in the refrigerator drawer, and finding it when it has only a day or so left. Fresh green beans are also really nice in this dish. If you have family with selective palates, this is a wonderful way to get them to eat vegetables – the creamy and flavorful sauce complements the vegetables well.
I love to add extra garnish to complement the bacon and Parmesan. I grab some fresh herbs from my little herb garden, chop them, and sprinkle on top. Then I cut a lemon and squeeze a bit of juice over the pasta. The added color and freshness of the herbs mixed with the brightness of the lemon are lovely.
8 slices bacon – chopped
8 oz. Baby-Bella mushrooms – sliced
4 cups low-sodium chicken broth
3 cups milk, divided (2 cups and 1 cup)
12 oz. Farfalle pasta (Bowtie pasta)
1 lb. asparagus – trim the tough ends and cut into 1-inch pieces
Salt and pepper to taste
4 oz. cream cheese – softened
2 Tbsp. all-purpose flour
½ cup Parmesan cheese – shredded or freshly grated
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