Pasta salad 'carbonara'

Cook the pasta al dente according to the instructions on the package. Rinse cold under running water. Drain.

In the meantime, heat a skillet without oil or butter and fry the bacon in 5 minutes until golden brown and crisp. Drain on kitchen paper.

Grate the yellow skin of the lemon and press out half of the fruit. Mix the grater and juice with the aioli. Scoop through the pasta.

Remove the woody underside of the asparagus and cut the asparagus into slanted pieces of ½ cm. Leave the dots intact.

Let the artichoke hearts drain and cut into quarters. Spoon the vegetables through the pasta and crumble the bacon above it.