| 1 | Cook bacon until half crispy. |
| 2 | Set aside and drain the fat out of pan. |
| 3 | Add cream and cook over meduim high heat until it"s reduced by half. |
| 4 | Add bacon. |
| 5 | When done, set pan aside. |
| 6 | In a frypan, use enough oil to cover the surface. |
| 7 | Heat until a few drops start to spit. |
| 8 | Add shrimp and cook until shells turn pink and shrimp just begin to lose their transparency. |
| 9 | Turn once and remove to plate to cool. |
| 10 | Peel off shrimp shells. |
| 11 | Place shrimp back in pan, add the wine and cook on low heat; simmer. |
| 12 | Simmer until there is just ?cup of liquid remaining. |
| 13 | Add the cream and set aside. |
| 14 | Peel asparagus and cut into ?inch size pieces. |
| 15 | Steam or blanch until tender. |
| 16 | Drain and rince with very cold water and wrap in towel to dry. |
| 17 | In a large pot bring water to boil and add pasta and a dash of salt and oil. |
| 18 | Cook until done or to your taste. |
| 19 | Drain and toss in a little butter. |
| 20 | Reheat cream with shrimp. |
| 21 | Add the asparagus. |
| 22 | Season to taste. |
| 23 | Mix pasta and sauce together. |
| 24 | Sprinkle with chives and serve with warm crusty bread. |
