Spring-Gorgonzola Pasta

It may be snowing in Utah but spring must be somewhere because beautiful asparagus is at the supermarket! It's fresh and delicious and is only here for a short time.
Asparagus cooks in minutes, is good hot, cold or roasted. It is especially good in this yummy light pasta. Gorgonzola and Parmesan cheese combine to make a delicious sauce. Served with chicken, bacon, spinach and asparagus this is one great pasta dish.
This recipe is a bit labor intensive but you can easily cook the bacon, chicken and asparagus in the morning. With this prep work done it comes together quickly. Enough ramble. Here is the recipe!

Spring Gorgonzola Pasta
12 ounces uncooked linguine
1 pound asparagus cut in 1 inch pieces
2 Tablespoons butter
2 tablespoons flour
3 cups 1% milk
4 ounces Gorgonzola cheese, crumbled
1/2 cup grated Parmesan cheese
5 ounces baby spinach, rough chopped
2 medium size chicken breasts, cooked and cubed
10 slices bacon, cooked crisp and crumbled

Steam asparagus for 3 minutes then plunge in ice water to stop cooking. Set aside.

Cook linguine according to package directions. Drain.

Melt butter, add flour and cook for a minute. Whisk in milk and bring to a gentle boil reduce heat.

Stir in cheeses, add salt and pepper to taste.

Stir in spinach, linguine, asparagus, chicken and half of the bacon.

Serve in a large bowl, garnish with remaining bacon.

This serves 6 adults and is great warmed up with a few drops of milk to loosen sauce.

I adapted this recipe from Picky Palate