According to Food History asparagus has a long history as far back as the first century. There are records of it growing in ancient Greece and Rome. History even records Egyptians over 2,000 years ago cultivated asparagus for medicinal reasons (Kitchen Project)
Of course most eatable plants were first discovered growing wild, and asparagus is no exception. A wild asparagus has thin shoots thinner than a pencil and is much different than the asparagus that we find in the market.
Through selective breeding and growing techniques, a modern non wild asparagus has a thicker stem with more edible flesh.
Now for our featured recipe, and here is what you will need.
8 slices thick-cut bacon, chopped
1 pound fresh asparagus, trimmed and cut into 1″ pieces
2 cloves garlic, minced
1 lb pasta (your choice)
2 cups Alfredo sauce (homemade or your favorite store bought brand)
Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining. Return the pasta to the pan that you cooked it in, and set aside.
Heat a large skillet over medium heat. Cook the bacon until browned, but not crispy. Remove and place on paper towel lined plate to drain.
Remove all but 2 tablespoons of grease from the skillet, and return to the stove. Add the chopped asparagus to the pan, stirring occasionally. Cook until tender, about 7 minutes. Add the garlic to the skillet, and cook for 1 minute more.
Add the cooked asparagus, garlic, bacon, and Alfredo sauce to the pot of cooked pasta. Toss to combine. If the sauce is too thick, add a bit of the saved pasta water to thin it out. Season to taste with Himalayan salt and pepper before serving (optional).
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