Asparagus Spaghetti

• 1 bunch Asparagus, Cut Into 2-Inch Pieces
• 1/4 cups Olive Oil
• 1/2 teaspoons Sugar
• 1/2 pounds Thick Sliced Apple Wood Bacon Diced
• 6 pieces Large Basil Leaves, Chiffonade
• 1 pound Cut Spaghetti Noodles
• 1 cup Shredded Pecorino Romano Cheese

1. Cut off 2 inches from the bottom of the asparagus and discard that part.
2. Cut the remaining asparagus into 2 inch pieces.
3. Using a small skillet, add asparagus, drizzle with oil and sprinkle with sugar and saute over medium heat until the asparagus is starting to get a caramelized color, then take off of the heat and place asparagus on a paper towel.
4. Fry the diced bacon over medium heat until it is lightly brown but not crispy.
5. Then, remove from heat and place bacon on a paper towel.
6. Chiffonade the basil: Stack about 6 leaves, roll up like a cigar and begin slicing the roll perpendicularly, creating fine, thin strips.
7. Shred the cheese.
8. Cook pasta according to the package instructions and drain it.
9. Place pasta in a serving bowl and add the basil, bacon and the asparagus and 3/4 of the cheese and drizzle with a little bit of olive oil.
10. Toss the ingredients to combine them, and top with remaining cheese.
11. Add more olive oil if you like and serve.

olive oil, sugar, apple wood bacon, basil, noodles, romano cheese

Taken from tastykitchen.com/recipes/main-courses/asparagus-spaghetti/ (may not work)