Asparagus and bacon pasta with mascarpone

Ingredients for 2 servings:

• 250 g spaghetti, linguine or other long pasta
• 400 g asparagus, green
• 100 g bacon, diced
• 2 spring onions
• 2 garlic cloves
• 100 ml vegetable broth, strong
• 150 g mascarpone
• e.g. salt and pepper
• e.g. chili
• 1 dashes lemon juice
• 2 tbsp, heaped Grana Padano, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Cook the pasta al dente in salted water according to the package instructions. In the meantime, trim the asparagus, cut it into bite-sized pieces, and blanch it briefly in boiling water. Fry the diced bacon in a large pan until crispy. Chop the spring onions and garlic, add them, and fry briefly. Deglaze with the vegetable stock and stir in the mascarpone until a creamy sauce forms. Add the asparagus and let it simmer briefly. Mix the cooked pasta into the sauce and season with salt, pepper, chili, and a squeeze of lemon juice. Sprinkle with the grated Grana Padano and serve immediately.