• Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Coat an 8-by-8-inch baking dish with nonstick cooking spray (9-by-13-inch baking dish for 4 servings). • Place bacon* on a baking sheet; roast on top rack until crispy, 10-15 minutes. Transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop.

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water, then drain.

• While pasta cooks, trim and discard woody bottom ends from asparagus; cut crosswise into 1-inch pieces. Halve, peel, and finely dice onion. Peel and mince or grate garlic. Zest and quarter lemon.

• Heat a drizzle of oil in a large pan over medium-high heat. Add asparagus and onion; season with salt and pepper. Cook, stirring, until lightly browned and tender, 4-6 minutes. • Add garlic; cook, stirring, until fragrant, 30-60 seconds more.

• Return drained penne to empty pot; add cooked veggies and half the chopped bacon. • Add stock concentrate, sour cream, cream sauce base, juice from half the lemon, and a pinch of lemon zest. Stir to combine, adding splashes of reserved pasta cooking water as needed until everything is coated in a creamy sauce.

• Transfer pasta mixture to prepared baking dish. Sprinkle evenly with Parmesan. • Bake on top rack until cheese melts, 3-5 minutes. Sprinkle with remaining chopped bacon.

• Let pasta bake rest for 5 minutes before serving. • Serve family style directly from baking dish with remaining lemon wedges on the side. Bacon is fully cooked when internal temperature reaches 145°.