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<RecipeTitle>Asparagus carbonara</RecipeTitle>
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<IngredientText>Trim tough ends off 1/2 lb fresh asparagus. Slice into 1 inch pieces. Steam until fork tender. Add two strips turkey bacon to large non stick skillet. Cook for about three minutes or until crispy. Pour off fat. Add two cloves or finely chopped garlic. Sauté for about a minute. Remove from pan and break bacon into bits and set aside. In a small bowl beat one egg with 1/2 cup of feta cheese; reserve. Heat one tbsp of olive oil. Add 1/2 lb cooked drained angel hair pasta.(pasta must be hot enough to cook eggs. Toss pasta with olive oil and bacon for two minutes. Take pan off the heat and add the egg/ cheese mixture to the pasta, tossing quickly till eggs thicken and cook. Season with salt and pepper.</IngredientText>
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