March 16, 2011

Zita with Asparagus and Bacon

Zita with Asparagus and Bacon


I couldn't put my finger on it. I was distracted by flavor.

"This is singing in my mouth." I said with mouth full.

I really need to chew, I thought.

"This is sooo good." I said with mouth full.

I looked down at my empty bowl. A shallow puddle of bacon fat and extra virgin olive oil.

There's no garlic!

"There's no garlic!" I said.

Roberto looked up. A look of disappointment on his face.

"But it's so good. It doesn't need it." I gushed.

In our rush to make dinner, we had done everything but...chop the garlic.

I was delighting in this happy accident, though. I had just been graced with pure simplicity.

Zita, bacon and asparagus co-mingling in a pool of fat (both pork and olive) and pasta water. A bit of crushed red pepper and parmesan.

We each ate the first bowl greedily. Racing towards the inevitable, a second helping.

"It's good, but it would be better with garlic." Roberto said.


  1. You guys are so cute. :-) I'm a huge garlic fan myself, but I think the pork AND olive oil would do wonders in making this delicious without it.

  2. Tart - :) I can't wait to forget the garlic again.

  3. A discovery! Perhaps I'll forget the garlic tonight.

  4. Ah! What a vision right before my meager lunch. Garlic can be over-relied on. Sometimes what we forget is the best discovery.

  5. Ou! I want to make this for my asparagus-obsessed husband. The rest of us like asparagus but would never admit to obsessing over bacon;)

    P.S. Your broken soup recipe was a hit here! Thanks.

  6. I think this dish might be the platonic ideal in which to get me to eat asparagus and for the husband to happily embrace pasta.

  7. i am so going to cook this!!!
    thank you :)


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