2 lb. asparagus
1 pkg. (1 lb.) very thin spaghetti
6 slices bacon, cut in 1 inch pieces
1/3 c. chopped green onion
1/2 tsp. pepper
1/4 c. (1/2 stick) butter
1/2 c. light cream or Half and Half
1/2 c. grated Parmesan cheese
1 can cream of celery soup

Wash and trim asparagus; cut into 1 inch diagonal pieces. Partially cook in boiling salted water to cover 3 minutes; drain. Cook spaghetti following package directions; drain and return to kettle. Cook bacon in a large skillet until crisp; stir in onions and pepper. Add asparagus and toss to coat. Add butter and cream to spaghetti; toss to coat evenly; add Parmesan; toss well. Add asparagus mixture and toss gently to distribute evenly. Serve with additional cheese, if you wish.