Bundle of fresh asparagus or pack of frozen and defrosted
Salt and pepper
8 rashers thinly cut streaky bacon
25 g butter
1 onion, thinly sliced
1 large whole chicken breast, cut into short strips
Flour
250 ml chicken stock
2 tbsps crème fraîche
400 g farfalle, cooked and drained
Coarsely ground black pepper

If using fresh asparagus, trim the ends and scrape the stems lightly with a potato peeler.

Spread the asparagus into a wide pan, cover with boiling water, add a pinch of salt and cook until just tender, then drain and cut each stem into three pieces. If using frozen asparagus, cook according to the pack instructions.

Cut the bacon rashers in half and dry-fry them in a pan until crisp and brown and drain on kitchen paper.

Melt the butter in a large sauté or frying pan and fry the onion until soft but not browned. Add the chicken and cook until it loses its raw colour. Dust in just enough flour to absorb the butter, then stir in the stock. Bring to the boil, lower the heat, cover the pan and simmer for about five minutes until the chicken is cooked through. Whisk in the crème fraîche and season with salt and pepper.

Stir the chicken into the cooked pasta, add the asparagus and toss gently. Divide between four warm bowls, top with the crispy bacon and sprinkle with some coarsely ground black pepper. (Serves 4)