Parmesan-Topped Pasta with Asparagus and Bacon

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.

Meanwhile, cook diced bacon in a pan over medium-high heat, stirring frequently, until nice and crispy, 7 to 10 minutes. Remove bacon with a slotted spoon and drain on paper towels. Remove and discard all but 1 tablespoon grease from the pan.

Saute asparagus in the bacon grease over medium heat until crisp-tender, about 10 minutes; try to avoid overcooking it. Remove asparagus to a bowl.

Add wine and give the bottom of a pan a good stir to scrape off any brown bits. Let boil until reduced by about 1/2, about 3 minutes, adding more wine if desired. Add drained pasta, asparagus, bacon, and 1/2 of the Parmesan cheese; toss to coat. Sprinkle remaining Parmesan over top.