Prepare the greenasparagus, cut the 1-inch pieces and cook them in salted water for 4 to 5 minutes.
Cut the bacon into strips, fry in a hot pan and add the chopped camembert. Cook them until the camembert melts. Add the cream, coarsely groundpepper, finally drywhitewine.
Thinly slice the garlic add to the sauce then pour over the penne and mix well. Finally, sprinkle the drained asparagus on top and enjoy!
NOTES
The above figures assume a cup with a volume of 250 ml.