3 c. (1-inch) sliced asparagus (about 1 lb.)
1 (16 oz.) pkg. linguine (or similiar pasta)
4 slices bacon
1 c. chopped onion
1-2 garlic cloves, minced or pressed
2 tsp. dried oregano
1 can diced tomatoes
3/4 c. chicken broth
1 T. butter
1/4 tsp. salt
1/4 tsp. pepper
2 T. fresh lemon juice
1/2 c. shredded parmesan
Cook bacon in a large nonstick pan over medium-high heat until crisp; cool slightly. Remove bacon from the pan, reserving 2 tsp. drippings in pan. Crumble bacon.
Steam asparagus. Cook pasta according to pasta package directions. Meanwhile, continue with the recipe. Drain pasta when done and set aside.
Add onion, garlic, and oregano to bacon drippings in the pan; saute 4 min. or until onion is lightly browned.
Add tomatoes and cook 2 minutes.
Add broth, bring to a boil, and cook for 2-5 min. to desired consistency.
Stir in butter, salt, pepper, and lemon juice and remove from heat. Place asparagus and pasta mixture in a large bowl; add tomato mixture and liquid, tossing well.
Top with bacon and shredded cheese. Stir to combine and serve immediately.
