Tagliatelle with asparagus and bacon

Cook the tagliatelle al dente according to the instructions on the package. Peel and cut the asparagus into pieces of 4-5 cm and cook them in plenty of water with salt in 8-10 minutes until al dente. Drain the asparagus and drain well in a colander.

Cut the breakfast bacon into strips. Heat the oil in a large frying pan and fry the bacon strips until crispy. Add the asparagus and fry for 2 minutes. Scoop the creme fraiche with the thyme leaves through it and keep it warm on a low heat.

Cut the little gem into strips. Spoon the salad leaves into a bowl. Spoon the tagliatelle through the sauce and season with (freshly ground) pepper and salt.

Heat for 1-2 minutes and scoop the pasta into bowls or deep plates. Sprinkle the tagliatelle with the rest of the thyme. Serve with the slare spoons.