1  Remove the ends of the asparagus, cut the stems into rounds, while the tips are cut in half and set aside. Clean and finely chop the shallot, cut the bacon into strips. Put the water for the pasta to boil and add salt, in the meantime heat a drizzle of oil in a large pan.

2  Add the chopped shallot and let it brown over medium heat for 2-3 minutes, stirring occasionally. Add the asparagus stalks in rounds, salt, pepper to taste. Blend with a ladle of hot water (taken from the pot used to cook the pasta). Cook everything for about 10 minutes, adding a little hot water if necessary.

3  Once the asparagus is cooked, take about 2/3 of it, transfer it to a tall glass together with 20 g of oil, 100 g of water and blend with an immersion blender. You will obtain a smooth cream, set it aside, while pouring the bacon into the pan used to cook the asparagus and let it brown for 2 minutes over medium heat, stirring occasionally. Also add the asparagus tips and let it brown for another 5 minutes.

4  In the meantime, cook the Porreca penne, pour the asparagus cream into the pan with the sauce and also add the asparagus slices. Drain the pasta directly into the pan and stir for a couple of minutes until the pasta is well seasoned and creamy.