Rigatoni with Bacon and Asparagus

My husband randomly bought a bunch of asparagus a few days ago when he saw it on sale. I didn't have it on the menu for the week and wasn't sure what to do with it. Until I got my newest Healthy Cooking magazine, that is! This was yummy and came together in a flash.

Ingredients:
1 package (16 ounces) rigatoni or large tube pasta
1 pound fresh asparagus, trimmed and coarsely chopped
8 bacon strips
1 clove garlic, minced
2 tablespoons butter
1 tablespoon olive oil
2/3 cup half-and-half
1/2 cup mozzarella, shredded
1/2 teaspoon salt
1/4 cup grated Parmesan
1/4 cup fresh parsley, minced

Cook pasta according to package directions. Meanwhile, saute asparagus in butter. Remove from pan. In the same pan, cook bacon over medium heat until crisp. When bacon is done, put on paper towels to drain, then crumble. Saute garlic in the oil until fragrant. Stir in cream and bring to a boil. Reduce heat and simmer, uncovered, for 3-4 minutes, or until slightly thickened. Stir in mozzarella. Drain pasta and add it to the sauce. Then add salt, asparagus and bacon. Sprinkle with Parmesan and parsley before serving.

Do you like asparagus?
Do your kids like asparagus?