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The strength of gravity is different on every body in the solar system. Whether it's the crushing weight of Jupiter or the miniscule pull of a small asteroid, this fundamental force of physics still has a major impact on the material those bodies are made up of. A new paper from researchers at the University of Duisburg-Essen and the German Aerospace Center (DLR) showcases just how different it can be by letting planetary simulants freefall inside a giant drop tower and measuring how fluffy the space dirt got.

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Asparagus Pasta is a creamy pasta dish with bacon and a light lemon flavor, perfect for an easy and filling dinner or a simple side dish.A Delicious Dinner in Under an HourThis Asparagus Pasta is a simple stovetop meal that comes together quickly and works well for both weeknight dinners and informal gatherings. It can be served as a main dish or paired with other favorites to round out your meal. The recipe is flexible and easy to adjust based on what you have on hand.The flavors of lemon go beautifully with asparagus and it just brightens the whole dish.Frequently Asked Questions:What else can I add to this pasta? This is great as a main or a side dish! Add some grilled chicken to make it an even heartier meal.Other veggies that would be good: yellow squash, zucchini, broccoli, etc. Is this supposed to be this thick? As this cools down, it will thicken up. You can thin it out with more pasta water or chicken stock if it is too thick to your liking. What other cheese could I use? I like to top it with fresh grated parmesan cheese, goat cheese crumbles on top would be great too. How do I store and reheat leftovers? When reheating leftovers, it can be easy for the sauce to break, reheat slowly with a bit more cream to help prevent separation. Leftovers are good for up to 3 days, do not freeze. Ingredients Needed: (See Recipe Card Below For The Full Recipe)bacon small diced. Pancetta can be used instead of bacon if you want to get a little fancier with it.sweet onion like a Vidalia oniongarlic orecchiette pasta or other small pastaasparagus ends trimmed.heavy cream With this recipe, you really need the heavy cream. With many other recipes people want to know if you can use milk instead, and in most cases, I say yes, but with this specific recipe, no. The heavy cream is the thick sauce for this. The fat from the heavy cream brings flavor.lemon juice fresh squeezed. You can not use the fake stuff in the bottle and expect to get the same amazing taste. You can leave it out if you prefer, but, if they are going to use it, it should be fresh squeezed.lemon zestreserved pasta watergrated parmesan cheese for serving (optional.) How To Make Asparagus PastaIn a large skillet with deep sides, cook the bacon until crispy over medium-low heat, 8-10 minutes. Take the bacon out and reserve 2 Tablespoons of the bacon grease in the bottom of the pan. Saut the onion in the bacon grease until softened, 5 minutes. Then add in garlic and saut for about 30 seconds or until fragrant.Cook the pasta per the directions on the back of the box. With 1 minute left, add the asparagus to the boiling water with the pasta. Drain well, remembering to reserve cup of pasta water.While the pasta cooks, finish the sauce. Pour the heavy cream, lemon juice, lemon zest, salt, and pepper into the pan with the onions. Bring to a simmer and simmer for 2 minutes.Immediately add the pasta with the asparagus to the pan and toss with the sauce. Stir in the cooked bacon.If it is a little thick, thin it out with the reserved pasta water. Serve immediately.Craving More Recipes?Lemon Chicken PastaBacon Chicken AlfredoChicken Broccoli AlfredoGarlic Parmesan Beef PastaAir Fryer Bacon Wrapped Asparagus PrintAsparagus PastaAsparagus pasta is a creamy pasta dish with bacon and a light lemon flavor that works as an easy main or side for everyday meals.Course Dinner, Main Course, Side DishCuisine AmericanPrep Time 10 minutes minutesCook Time 35 minutes minutesTotal Time 55 minutes minutesServings 8Calories 475kcalAuthor Brandie SkibinskiIngredients pound bacon, small diced1 cup small-diced sweet onion (like a Vidalia onion)2 cloves garlic, minced1 pound orecchiette pasta (or other small pasta)1 pound asparagus, ends trimmed, cut into 2-inch pieces1 cup heavy cream3 Tablespoons fresh squeezed lemon juicezest of 1 lemon teaspoon kosher salt teaspoon pepper cup reserved pasta watergrated parmesan cheese (for serving)InstructionsIn a large skillet with deep sides, cook the 1/2 pound bacon, small diced until crispy over medium-low heat, 8-10 minutes.Take the bacon out and reserve 2 Tablespoons of the bacon grease in the bottom of the pan. Saut the 1 cup small-diced sweet onion in the bacon grease until softened, 5 minutes. Then add in garlic and saut for about 30 seconds or until fragrant. Cook the 1 pound orecchiette pasta per the directions on the back of the box.With 1 minute left, add the 1 pound asparagus, ends trimmed, cut into 2-inch pieces to the boiling water with the pasta. Drain well, remembering to reserve cup of pasta water.While the pasta cooks, finish the sauce. Pour 1 cup heavy cream, 3 Tablespoons fresh squeezed lemon juice, zest of 1 lemon, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper into the pan with the onions. Bring to a simmer and simmer for 2 minutes.Immediately add the pasta with the asparagus to the pan and toss with the sauce. Stir in the cooked bacon. If it is a little thick, thin it out with the 1/2 cup reserved pasta water. Serve immediately topped with a little grated parmesan cheese (optional) NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 475kcal | Carbohydrates: 48g | Protein: 14g | Fat: 26g | Sodium: 350mg | Fiber: 3g | Sugar: 5g