pasta, asparagus, and pancetta

springtime asparagus is a wonderful vegetable and can be incorporated into a variety of main dishes.  for my pasta asparagus with pancetta recipe, i used one large group of fresh asparagus fresh from the market.

the asparagus is cooked rapidly in boiling water for only 2 minutes, and then removed to an ice water bath to cool and stop the cooking time.  after the asparagus is cooling for a couple of minutes, i cut the asparagus into smaller pieces for the dish.

while the asparagus is cooking, i prepare thin spaghetti, enough for four servings, in boiling water. 
when these two ingredients are ready, the pasta dish can be assembled.

in a large saucepan, i brown one package of pancetta, which has been sliced in small pieces.  then, i add the prepared asparagus, and toss to coat and rewarm.  then, the cooked pasta is added with 1/4 stick of margarine to incorporate with all ingredients.  season with salt and pepper to taste.

here is a photo of the asparagus in the ice water bath, using a 1/2 sheet pan, cold water and ice.

serve with garlic bread, side salad and Parmesan cheese on top.