Directions
Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

1. Begin by frying up your bacon, mushrooms and white asparagus (add in step 4 if asparagus is from a jar) in a large deep pan, until the bacon is lightly browned and the mushrooms are sauteed. Add in the garlic and fry for another minute or so until the garlic just starts to brown. At this point add in your wine, stir for a few minutes to burn off some of the alcohol then add the coconut cream and reduce to simmer.
2. Bring a saucepan of water to the boil and crumble in a stock cube. Add the gnocchi and cook according to the instructions on the packet or until it begins to rise to the surface and is al dente. Drain and place in the white wine sauce you’ve got simmering.
3. At this point it’s going to look quite watery and smell like you’ve thrown an entire bottle of wine in there but keep it simmering, keep stirring and the alcohol will begin to burn away, the cream will thicken and the gnocchi is going to soak up some more.
4. After about 10 minutes, add in your spring onion, nutmeg, generous helpings of black pepper, Parmesan and white asparagus. Simmer away for another 5 to 10 minutes or until the sauce thickens.
5. Serve with fresh chopped parsley and some tiger bread to soak up some of the sauce.

White Asparagus

Use either fresh or jarred asparagus for this recipe. If using fresh, begin cooking it in step 1, if using from a jar, add in step 4 as directed. If you cannot find white asparagus, substitute with common green asparagus, in a pinch.

See it on my blog

http://www.dontgobaconmyheart.co.uk