• Cook pasta according to package directions. Drain but to not rinse.
• Cut asparagus into 2″ pieces and par boil for 2 – 3 minutes.
• Meanwhile, in a large skillet heat butter and olive oil over medium high until butter has stopped foaming. Add garlic and cook for 30 seconds.
• Add asparagus and mushrooms and cook for 2 to 3 minutes or until vegetables are slightly tender, stirring frequently. Remove vegetables with a slotted spoon and hold to the side.
• Add cream and lemon peel to the skillet. Bring to boil for 2 to 3 minutes or until mixture is reduced by one-third and is thickened. Reduce heat.
• Add pasta and vegetable mixture to the cream sauce and toss well to coat.

Serve

• To serve, top with shavings of Parmesan cheese, fresh ground pepper, chives or parsley, and a squeeze of fresh lemon.
• Add sprinkle of red pepper flake for a little kick if desired.

• Heat oven to 450° F.  Prepare a 9″ x 9″ glass or metal pan by lightly greasing.
• Crisp the bacon, reserving the renderings. Drain on a paper towel and crumble when cool. Place a tablespoon of the bacon drippings in a large skillet and wilt the spinach. Place cooked spinach in a mesh strainer to drain. When cool enough to handle, finely chop the spinach.
• Cook pasta in boiling water about 8 minutes or until el dente. Drain and rinse with cold water, drain again.
• In a large bowl combine everything except the pasta. Mix well. Add pasta and toss to coat. Pour into the prepared baking dish.

Topping

• Place bread crumbs and cheese in a small bowl. Mix well.
• Evenly spread the topping mixture over the top of the casserole. Drizzle with olive oil.

Bake

• Bake casserole 25 minutes or until golden brown.  Let casserole rest for 10

  minutes before serving.