Creamy Asparagus Bacon Pasta
Fresh Corn Juice

A bright, balanced brunch featuring savory bacon-asparagus pasta paired with a silky, natural corn juice, perfect for a refreshing morning meal.

Ingredients

• 200 g pasta
• 150 g asparagus
• 100 g bacon
• 100 g mushrooms
• 1 small red onion
• 2 ears fresh corn
• 2 tbsp butter
• 1 tbsp oil
• 1 tsp black pepper
• 1 tbsp soy sauce
• optional dried osmanthus flowers

Instructions

1. 1Prep the asparagus

   

   Take fresh asparagus and chop the spears into manageable, even sections on a cutting board. These pieces will be easier to sauté and will cook more evenly in the pan later.

   Tip: Trim the woody ends off the asparagus before cutting the rest into sections for the best texture.
2. 2Slice the mushrooms

   

   Prepare the mushrooms by slicing them into thin, consistent pieces on the cutting board. Ensure they are clean and ready to be sautéed with the other vegetables.

   Tip: Wipe mushrooms with a damp cloth instead of soaking them in water to keep their texture firm for frying.
3. 3Dice the red onion

   

   Dice the red onion into fine pieces on your cutting board. This will add a nice sweetness and aromatic base to your pasta dish once sautéed.

   Tip: To minimize tearing up while chopping, use a sharp knife and keep the onion root end intact until the very last step.
4. 4Cut the bacon

   

   Take your bacon strips and cut them into smaller, bite-sized squares. This ensures the bacon crisps up evenly and provides a good distribution of flavor throughout the pasta.

   Tip: Cutting the bacon while it is slightly cold makes it much easier to handle and slice neatly.
5. 5Blanch the asparagus

   

   Carefully drop the cut asparagus sections into a pot of boiling water. Let them blanch briefly to retain their vibrant green color and tender-crisp texture before adding them to the stir-fry.

   Tip: Prepare an ice bath nearby if you want to stop the cooking immediately and preserve the bright color.
6. 6Cook the pasta

   

   Add the pasta to a pot of salted boiling water with a drizzle of oil. Cook according to package instructions, typically for about 12 minutes, until al dente.

   Tip: Adding a little oil to the water helps prevent the pasta from sticking together while it boils.
7. 7Sauté the aromatics and vegetables

   

   Melt a knob of butter in a pan over medium heat. Add the diced red onion, sliced mushrooms, and asparagus sections to the pan and sauté until they are fragrant and tender.

   Tip: Keep the heat consistent so the butter doesnt burn before the vegetables are sautéed.
8. 8Combine and season

   

   Add the pre-cooked pasta into the pan with the sautéed vegetable and bacon mixture. Season generously with black pepper and a splash of soy sauce, tossing everything together until well combined and heated through.

   Tip: Toss the pasta quickly to ensure the soy sauce and pepper coat everything evenly.

Storing Leftovers

Burn It Off

Frequently Asked Questions