I got the basis for this one from watching Michael Smith's Chef at Home
of Food Network Canada. I adapted it to one of the dishes that I do that
my wife loves.

This recipe is for two and I didn't really measure but the steps are
probably more important than the exact proportions. What I can tell you
is that my wife and I really, really liked it. It is one of the best
things I ever made and best recipe that I ever faked.




1/2 pound shrimp shelled
4-5 garlic cloves chopped
1/2 pound asparagus cut into 1 inch pieces
4-5 strips bacon
1/2 red pepper chopped
1/2 cup grated parmesan
1 tbsp Dijon mustard
pasta (for two)(I used spaghetti)
about 1/2 cup white wine

Peel shrimp and season with salt and freshly ground pepper.

Pop the pasta into boiling salted water

Cut the bacon into 1/4 inch slices and toss in a hot pan with a bit of
olive oil and render the fat.

Toss the red pepper and garlic into the pan and when garlic starts to
darken add the asparagus and shrimp. Stir until shrimp start to turn
pink. Add the mustard and wine. Stir. Add a bit of the pasta water. Stir
in the cooked pasta. Serve up on plates and add Parmesan