Chicken Bolognese with Asparagus Pasta

700 g asparagus (green)
1 onion
3 cloves of garlic
2 chicken breast fillets
100 g bacon cubes
1 tbsp. butter
1 tbsp. of flour
500 ml vegetable soup
125 g mascarpone
400 g of pasta
30 g parmesan (grated)
salt, pepper, oil



Cut the ends off the asparagus and peel the lower third.
Cut the asparagus into thin slices. Leave your heads whole. Peel onion and chop finely. Peel garlic and chop finely. Finely dice the meat. Heat the oil in a large pan, fry bacon cubes and remove it.
Sear the meat. Add onions and garlic, fry briefly and season with salt and pepper. Add the ham, except for 1 tbsp.
Add butter, melt and dust with flour, sweat and whisk with the soup while stirring. Simmer for 3 minutes, stir in mascarpone and bring to the boil. Season with salt and pepper.
Boil pasta in salted water. Add asparagus 5 minutes before the end of the cooking time and finish cooking. Pour the pasta and asparagus mixture into a sieve, drain and arrange on the plates with the chicken bolognese.
Sprinkle with parmesan and ham.