This spring is the first time I came to truly appreciate asparagus. I’ve made some great dishes with it before, but I think this risotto is what officially converted me. When I saw this recipe on the cover of Bon Appétit for May, I mentally filed it as “need to make – soon!” So, I did. And you know what? It was a lot like the spring green risotto, except as with pasta instead of rice and the addition of bacon. The flavors are remarkably similar, which I consider a very good thing because I’m just a little bit in love with the risotto. I can just imagine how much better it would have been with fresh peas from the farmers’ market, and you better believe I’ll be making it again just as soon as I can find them.