Steps

• Clean the asparagus. Once cleaned, cook the asparagus: they should be tied in a bunch with kitchen string and boiled in a tall and narrow pot (the asparagus pot). If you don’t have it, you can use a regular pot wide enough to contain them, and in this case, they don’t need to be tied. Alternatively, you can simply cut them into pieces and sauté them in a pan with a drizzle of oil. I usually steam them in the microwave, but you need to pay attention to both the time and the thickness of the asparagus. In my case, they cook in the suitable container for 6/9 minutes at 900 w. Drain the asparagus, cut them into pieces, and season with salt, but be careful because the guanciale is already flavorful. In a small pan, without adding oil, let the guanciale brown until it becomes transparent. Cook the pasta in abundant salted water for the time indicated on the package. Drain the pasta and mix it with the béchamel sauce, then add the guanciale, asparagus, and grated Parmesan cheese. Mix everything well to combine the ingredients and then transfer the pasta to an oven dish. Sprinkle with grated Parmesan cheese and bake in a preheated oven at 356°F for twenty minutes or until a nice golden crust forms. Serve the pasta hot!