1

cup

white wine

450

g

linguini pasta

700

g

fresh asparagus

16

large

prawns; with shells

3

Tbs

olive oil

1

cup

heavy cream

4

rashers

bacon; cut into 5cm strips

1½

Tbs

fresh chives

1

Cook bacon until half crispy. Set aside and drain the fat from pan.

2

Add cream and cook over medium high heat until reduced by half. Return bacon to pan set aside.

3

In a frypan, use enough oil to cover the surface. Add prawns and cook until shells turn pink and just begin to lose their transparency, turning once. Remove to plate to cool; peel off shells.

4

Place prawns back into pan, add the wine and simmer on low heat until liquid has reduced to ¼ cup. Add the cream and set aside.

5

In the meantime, peel asparagus and cut into 1cm size pieces. Steam or blanch until tender. Drain and rinse with very cold water and wrap in towel to dry.

6

In a large pot bring water to boil and add pasta and a dash of salt and oil; cook until done or to your taste. Drain and toss in a little butter.

7

Reheat cream with prawns. Add the asparagus. Season to taste.

8

Mix pasta and sauce together. Sprinkle with chives and serve with warm crusty bread.