“I actually make this with Gnocchi, but it can be done with regular pasta as well.”

Ingredients Nutrition

  • 3 slices bacon (I use sodium reduced)
  • 1 lb asparagus, washed and cut into pieces (use mostly the flower part and some stalk, I liked just the tips)
  • 12 cup green onion, chopped
  • 3 garlic cloves, crushed
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 1 lb shelf stable gnocchi (or pasta if using that)
  • 12 peas (fresh or frozen, not canned)
  • 3 tablespoons fresh grated parmesan cheese (can use shaker style if that's what you have)


  1. In a large frying pan, cook bacon until crisp. Remove and drain on paper towel. Keep about 1 tablespoon of the bacon grease aside.
  2. To the pan, with the reserved bacon grease in it, add the asparagus, onions, garlic, salt and pepper stirring until tender-crisp (about 7 minutes).
  3. Meanwhile in a large pot of boiling water, cook gnocchi or pasta according to package directions. Add the peas in the last 2 minutes of boiling. Drain, keeping 1 cup of the water aside.
  4. Crumble the bacon and add it to the asparagus, add gnocchi along with 1/2 cup of the reserved water. Add Parmesan and toss to coat. (Add a little more of the reserved water if needed).

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