1 lb pasta (I used manfredi)
1 bunch asparagus, cut to 2 inch segments
1 T olive oil
3 oz speck, coarse chop
1 clove garlic, minced
12 grape tomatoes, quartered
3/4 cup cream
1 lemon juiced
1/2 c parmesan, grated
1/2 c asiago, grated
Bring a saucepot of salted water to a boil and add pasta.
Simmer until almost done, drop in the asparagus for the last 4 minutes of cooking, then drain.
While pasta is cooking, heat olive oil in a large skillet over med-hi heat.
Add speck and fry until starting to crisp.
Add garlic and tomato and stir for 60 seconds.
Add cream, lemon and cheeses.
Stir in a pinch of black pepper and 3 or 4 gratings of nutmeg.
Toss pasta/asparagus and serve warm.