Asparagus Spaghetti

Cut off 2 inches from the bottom of the asparagus and discard that part. Cut the remaining asparagus into 2 inch pieces.

Using a small skillet, add asparagus, drizzle with oil and sprinkle with sugar and saute over medium heat until the asparagus is starting to get a caramelized color, then take off of the heat and place asparagus on a paper towel.

Fry the diced bacon over medium heat until it is lightly brown but not crispy. Then, remove from heat and place bacon on a paper towel.

Chiffonade the basil: Stack about 6 leaves, roll up like a cigar and begin slicing the roll perpendicularly, creating fine, thin strips. Shred the cheese. Cook pasta according to the package instructions and drain it.

Place pasta in a serving bowl and add the basil, bacon and the asparagus and 3/4 of the cheese and drizzle with a little bit of olive oil. Toss the ingredients to combine them, and top with remaining cheese. Add more olive oil if you like and serve.