12 oz. fettuccine
1/2 lb. fresh asparagus, trimmed, cut 1/2" pieces
1 tbsp. butter
6 oz. sliced Canadian bacon, cut into 1/4" wide strips
1 lg. onion, thinly sliced
1/2 c. grated Parmesan cheese
Pepper
1 1/4 c. heavy cream or milk

Cook fettuccine following label directions. Saute onion and asparagus in butter in medium skillet until onion is softened, about 3 minutes. Add bacon. Lower heat, cook, covered 5 minutes or until asparagus is tender. Bring cream to rolling boil in medium size saucepan. Boil gently 2 minutes to reduce slightly. Remove from heat. Stir in Parmesan. Add cream mixture to asparagus-bacon mixture in skillet. Add pepper to taste. Simmer 2 minutes, stirring once or twice. Drain fettuccine. Toss with sauce. Serve with extra Parmesan, if you wish. If using frozen asparagus spears, add to skillet along with bacon.