recipe of the week: spring linguine with asparagus and pancetta

i am on a food roll!

160g pancetta, chopped (i used back bacon)
2 garlic cloves, minced
100g asparagus tips
225g linguine
1 lemon, juiced
olive oil
5-10 leaves basil, chopped
5-10 leave mint, chopped

fry pancetta in large pan with oilve oil until crisp, turn off heat.
blanche asparagus until tender, shock in cold water to stop from over cooking.
cook pasta.
reheat pancetta; fry garlic; add pasta and asparagus; toss with juice of the lemon, basil and mint.
serve, yum!