Linguine with Asparagus, Parmesan and Bacon

This recipe came my way via my friend Mariah. All I needed to know was that she was serving me a dish that included bacon and I was in.

3 cups (1-inch) sliced asparagus (about 1 pound)
1 (9-ounce) package refrigerated linguine
5 bacon slices (uncooked)
1 cup chopped onion
4 garlic cloves, chopped
2 teaspoons dried oregano
2 cups grape or cherry tomatoes
3/4 cup chicken broth
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper object2=">
1/2 cup (2 ounces) preshredded Parmesan cheese
Shaved Parmesan cheese (optional)

Bring a large pot of water to a boil. Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from the pan, crumble and set aside. Reserve 2 teaspoons drippings in pan. Add onion, garlic, and oregano to drippings in the pan; sauté 4 minutes or until onion is lightly browned. Add tomatoes; cook 2 minutes. Add broth; bring to a boil.

While the tomato mixture is coming to a boil, cook asparagus and pasta according to pasta package directions. Drain.

Once the tomato mixture comes to a boil, stir in butter, salt, and pepper; remove from heat. Place asparagus mixture in a large bowl; add tomato mixture. Top with crumbled bacon and shredded cheese. Garnish with shaved Parmesan, if desired.

Serves 4.