Asparagus Bacon Mushroom Pasta

Flavor: Milky; Cooking Method: Other; Time: Half an hour; Difficulty: Normal.

Steps for making Asparagus Bacon Mushroom Pasta

All ingredients.

Remove the old roots of the asparagus, peel off the old skin, and cut into short sections with a rolling knife.

Blanch in boiling water.

Add a little salt to the water.

Add a little oil to the water.

Chill with ice and set aside.

Melt a small piece of butter over low heat.

Cut the bacon into small pieces, slice the white mushrooms, and sauté the chopped onions and basil leaves (I used dried) with a small piece of butter.

Add the bacon and fry over low heat until cooked.

Add the mushrooms and stir-fry together. Add a little salt to taste, and sprinkle a little freshly ground black pepper after turning off the heat.

Make the sauce with 200ml of fresh milk.

Add about 60ml of whipping cream, and heat over low heat until boiling.

Melt a slice of butter over low heat, add 30g of flour, stir-fry until fragrant, and add a little salt. You can taste the sauce and adjust the saltiness to your liking.

A watery white sauce is ideal.

Boil a large pot of water, add a small amount of oil and salt, and cook for about 6 to 8 minutes over medium heat until the desired hardness is reached. Drain and add a little cool olive oil to prevent sticking.

Mix the sauce, bacon and mushrooms, and pasta together, and add the chilled asparagus! If you have cheese powder, sprinkle it on top and enjoy with a fork!