2 lb. asparagus
1 lb. very thin spaghetti
6 slices bacon, cut in 1 inch pieces
1/3 c. chopped scallions
1/2 tsp. pepper
1/2 stick butter
1/2 c. light cream
1/2 c. grated Parmesan cheese

Wash and trim the asparagus into 1 inch pieces. Parboil in salted water 3 minutes. Drain. Cook the spaghetti, drain and return to kettle. Saute bacon until crisp. Stir in scallions and pepper. Add asparagus and toss to coat. Add butter and cream to spaghetti; toss to coat evenly and add the Parmesan, then toss again. Add asparagus and toss evenly. Serve with additional cheese. 6 servings. We know it's spring when this dish appears on our table!