400g linguine

1 large bunch of thin asparagus (350g-450g)

100g pancetta or bacon (unsmoked)

1 onion

2 cloves garlic

100ml white wine

400ml chicken stock

2 bay leaves

1 handful fresh chopped parsley

Zest and juice from one lemon

Grated Parmesan cheese

Boil the pasta in a large pan of salted water. Cook until al dente and drain reserving a cup of the cooking liquid.
Chop the onion and garlic and fry in in a little olive oil. After five minutes add the pancetta or bacon and cook for a further five minutes. Add the wine and let it bubble and reduce. Add the bay leaves and the stock. Bring to a gentle simmer for 5 minutes.
Trim the bases of the asparagus bearing in mind that most of the stalk on thin asparagus will be tender. Cut the bases in to 4 cm lengths leaving a slightly longer length for the tips. Separate the tips and set aside. Put the bases and lemon zest into a large frying pan and saute gently in a little butter and olive oil. Toss and shake the pan to cook evenly. After a couple of minutes add the tips and continue to cook. Take off the heat before they are cooked all the way through and add to the simmering sauce. Bring back to a simmer and cook for a minute or two more – or until the asparagus is tender.
Add the sauce to the pasta. Season with salt pepper and lemon juice. Add the parsley and toss together to mix well. Serve with Parmesan cheese and crusty bread.

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Asparagus and Lemon Linguine