Pasta Casserole with Bacon, Asparagus, and Tomato
The flavors of bacon, asparagus, and tomato in this casserole give it a breakfast taste.
Why This Recipe Works
For an excellent Pasta Casserole with Bacon, Asparagus, and Tomato, we blanched the asparagus in the pasta water. This saved time (and dishes). We added the sliced asparagus to the pasta in the last minute of cooking; the small pieces cooked quickly. We prepared the sauce from a blend of evaporated milk and chicken broth thickened with roux (flour and butter cooked together), and a couple of egg yolks. The pasta casserole’s texture is far lighter and the flavor far sharper than a casserole with a cream-based sauce.
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