Time 20m Yield 4 Number Of Ingredients 10 Steps:
In a large pot over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate and drain half the fat. Add garlic to pot and let cook until fragrant, 1 minute, then add rigatoni and chicken broth. Bring to a simmer, then cover and cook until al dente. (You want a little broth left in the pot.) Add asparagus to pot and stir to combine with noodles. Cover and cook until tender, 2 minutes. Add in heavy cream, gruyere, and Parmesan and season with salt and pepper, then stir until creamy. Add bacon back to pot and stir, then garnish with Parmesan and serve.
Time 45m Yield 8 servings. Number Of Ingredients 12 Steps:
Fill a 6-qt. stockpot 3/4 full with water; bring to a boil. Add asparagus; cook, uncovered, 3 minutes or until tender. Remove with a slotted spoon and immediately drop into ice water. Drain and pat dry., Return water to a boil; cook rigatoni according to package directions. Meanwhile, in a small saucepan, heat butter and oil over medium-high heat. Add garlic; cook and stir 1 minute. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, 3-4 minutes or until slightly thickened. Stir in mozzarella cheese until melted., Drain rigatoni; return to pan. Stir in asparagus, bacon, parsley, salt, pepper and cream sauce. Sprinkle with Parmigiano-Reggiano cheese.
Time 55m Yield 4 servings. Number Of Ingredients 10 Steps:
In a skillet, place chicken, onion, celery, water to cover and salt. Bring to a boil; reduce heat and simmer until chicken is tender. Drain and discard liquid. Combine chopped onion, 1/3 cup Parmesan cheese and soup. Spread half of the mixture in the bottom of a 13x9-in. baking pan. Top with asparagus, then chicken and remaining soup mixture. Bake at 350°, covered, for 25 minutes or until heated through. Combine cream and mayonnaise. Spread over chicken. Sprinkle remaining Parmesan cheese on top. Brown lightly under broiler. Serve immediately.
Time 25m Yield 4 Number Of Ingredients 7 Steps:
Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Discard grease. Melt butter in the same skillet. Cook and stir asparagus and shallot with salt and black pepper in melted butter and bacon. Cover skillet and cook, stirring occasionally, until asparagus are tender, about 5 minutes. Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.
Time 30m Yield 4-5 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 375°; put a large pot of water on to boil. Pour olive oil into a 9x13 glass baking dish; break up onion chunks, add to pan and stir to coat in oil; leave pan uncovered, place in oven and roast onions 5 minutes. Add pasta to boiling water. After onions have roasted 5 minutes, add asparagus; stir and sprinkle with the salt; spread it all in a single layer and roast 5 more minutes. Drain pasta when al dente; stir into vegetables and add vinegar, pepper and parmesan; mix well; sprinkle bread crumbs on top; cover with foil and return to oven. Bake until bread crumbs are brown and crisp, 10-15 minutes. Serve hot with a cruet of balsamic vinegar.
Time 25m Yield 2-3 serving(s) Number Of Ingredients 10 Steps:
Cut asparagus into 1-inch pieces. Chop the green onion. Bring a large pot of water to boil over high heat. Add rigatoni and cook for 6 minutes. Add asparagus to the pot and continue to cook for an additional 3-4 minutes, until pasta is barely tender and asparagus is tender-crisp. Drain pasta and asparagus, rinse with cold water, and drain well. Return pasta and asparagus to pot. Add marinara sauce, sour cream, vinegar, onion, basil, salt and pepper. Toss to mix well. Heat 2-3 minutes until heated through. Serve topped with Parmesan cheese.
Number Of Ingredients 5 Steps:
In a large skillet, cook bacon over medium, stirring occasionally, until browned and crisp, 8 to 10 minutes. With a slotted spoon, transfer to paper towels to drain. Add asparagus to skillet and season with salt and pepper. Cook, stirring, until asparagus is tender, about 10 minutes. Remove from heat and stir in bacon, mustard, and parsley.
Time 30m Yield 4 Number Of Ingredients 5 Steps:
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain. Meanwhile, cook diced bacon in a pan over medium-high heat, stirring frequently, until nice and crispy, 7 to 10 minutes. Remove bacon with a slotted spoon and drain on paper towels. Remove and discard all but 1 tablespoon grease from the pan. Saute asparagus in the bacon grease over medium heat until crisp-tender, about 10 minutes; try to avoid overcooking it. Remove asparagus to a bowl. Add wine and give the bottom of a pan a good stir to scrape off any brown bits. Let boil until reduced by about 1/2, about 3 minutes, adding more wine if desired. Add drained pasta, asparagus, bacon, and 1/2 of the Parmesan cheese; toss to coat. Sprinkle remaining Parmesan over top.
Time 35m Yield 3 Number Of Ingredients 6 Steps:
Cook bacon in large nonstick skillet over medium heat until crisp. Reserve bacon and 2 tablespoons bacon drippings in skillet. Add broth; bring to a boil. Add orzo. Reduce heat to low; cover and cook 5 minutes. Add asparagus and roasted peppers; cover and cook an additional 5 to 10 minutes or until orzo and asparagus are tender, stirring occasionally. Sprinkle individual servings with cheese.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Cook bacon in a heavy, large skillet over medium heat until crisp. Transfer bacon to paper towels and drain. Pour off all but 3 Tbsp. drippings from the pan. Add bell pepper and onion to the skillet and sauté until tender. Remove skillet from heat. Meanwhile, cook rigatoni in a large pot of salted boiling water until tender but firm. Drain and immediately return pasta to the same pot. Add the cheeses and butter until they melt and coat the pasta. Add spinach and brandy and toss over medium heat until the spinach wilts. Gently mix in the red bell pepper mixture and the bacon. Season to taste with salt and pepper. Garnish with walnuts and chives and serve immediately.
Time 20m Yield 4 Number Of Ingredients 4 Steps:
Place asparagus in a large bowl. Pour olive oil over spears and coat each one. Wrap 2 to 3 spears with 1 slice of bacon. Repeat with remaining asparagus and bacon. Preheat an outdoor grill for medium heat and lightly oil the grate. Grill asparagus until bacon is crispy, 3 to 4 minutes per side. Season with pepper.
Time 30m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Heat the oil that was reserved from the sun-dried tomatoes in a large skillet over medium-high heat. Add sausage and cook until browned; break up the meat as it cooks. When brown and cooked all over, transfer sausage to a bowl with a slotted spoon. Add artichokes, asparagus, and garlic to the skillet and saute over medium heat, until garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until sauce is slightly reduced, stirring occasionally, about 8 minutes. Meanwhile, bring a large pot of water to a boil. Salt water and cook pasta according to package directions. Drain pasta. Add pasta, reserved sausage, 1/2 cup of Parmesan cheese, basil, and parsley to the artichoke mixture. Toss everything together until sauce is nearly absorbed by the pasta. Stir in mozzarella cheese, if using. Season with salt and pepper to taste. Serve with extra cheese to pass at table.
Time 35m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Cook the pasta according to package directions. Meanwhile, break the dry ends off the asparagus, discard them, and slice the asparagus spears on the diagonal into 1-inch pieces. Cut the cherry tomatoes in half. When the noodles are about halfway cooked, heat the oil in a large skillet over med-high heat. Add the asparagus, tomatoes, and garlic, and cook them for several minutes. Season the vegetables with salt and pepper to taste. Scoop out about 1/2 cup of the cooking water from the pasta and set it aside. Drain the cooked noodles. Add the noodles and reserved cooking water, lemon juice, salt, basil, and mint and toss gently. Transfer it to a large serving bowl and add the cheese. Toss the noodles and cheese to melt the cheese slightly; serve warm.
Time 1h30m Yield 8 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 4 quart baking dish. Roast peppers on a gas grill or under broiler until blackened on all sides. Place in plastic bag for 10 minutes to loosen skins. Peel and seed peppers; slice into 1/2 inch slices. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 minutes; add asparagus and artichokes and cook 4 minutes. Drain and transfer to a large bowl; toss with olive oil. Melt butter in a large skillet over medium-high heat. Stir in flour and cook 2 minutes. Gradually add milk, whisking until smooth. Cook until sauce thickens, whisking frequently, about 8 minutes. Remove from heat and stir in Fontina cheese and 2 1/4 cup Parmesan cheese. Stir until cheeses are melted and sauce is smooth. Season with salt and pepper. Pour over pasta and stir in arugula and red bell peppers. Pour into prepared baking dish and sprinkle with remaining 3/4 cup Parmesan cheese. Cover with aluminum foil and bake in preheated oven for 50 minutes. Uncover and bake 10 minutes longer.
