• 1 lb. asparagus, tough stems removed
• 4 strips of bacon, chopped
• 1 small onion
• 1 clove garlic, chopped
• 6 sprigs of parsley, chopped
• 2 tbsp. olive oil
• 1/2 cup rice
• 1/4 lb caciocalvallo cheese (or Edam) diced
• Salt

Cook asparagus for about 12 minutes in salted water to cover. Drain and reserve cooking water. Add enough water to make 4 cups.

Chop asparagus.

Saut� bacon, onion, garlic and parsley lightly in oil.

Pour in reserved asparagus cooking water and bring to a boil. Pour rice and cook until tender yet firm.

A few minutes before removing from the heat, stir in cheese and asparagus.

Season to taste with salt and serve immediately.

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