PASTA WITH PAN-ROASTED ONIONS AND ASPARAGUS · Apr 21, 05:14 PM by Michele Roper
Cooking Pleasures April/May 2006 p.37
30 minutes
6oz. linguine
3 cups diagonally sliced asparagus
1 tablespoon butter
1 sweet onion, cut into wedges
1/2 teaspoon sugar
1 tablespoon olive oil
4 oz. thinkly sliced bacon cut into strips
3 large garlic cloves, minced
2 tablespoons chopped fresh sage
1/2 teaspoon freshly gournd pepper
1/4 teaspoon salt
3/4 cup vegetable broth
3/4 cup whipping cream
1/2 cup Parmesan
Cook pasta in large pot of boiling salted water according to package directions. Add asparagus during last 3 minutes of cooking. Drain
Meanwhile, melt oil in large skillet over medium-high heat. Add bacon, garlic, sage, pepper and salt; cook 1 minutes. Add butter and onion and sugar; cook and stir 2 to 3 minutes or until onion is slightly browned, increasing heat to high if necessary.
Add broth and cream; bring to a boil. boil 2 minutes or until slightly thickened.
Toss with pasta, sprinkle with cheese
SERVE WITH:
salad
