First cook the pasta according to the instructions on the packet. However, I put a little more salt about 3 teaspoons in the water so that it already has a bit of its own taste and doesn`t pull everything out of the dressing. I chose corkscrew pasta because it is easy to eat and has a lot of space for the sauce. Let the pasta cool down.
For the dressing, mix the Hollandaise light sauce with the sour cream. To make it a little more liquid and not waste anything, I rinsed the hollandaise sauce pack with a little water and added this to the dressing. Chop the onion, garlic and chilli (you can also do without them) and stir in. The juice of the lime made the dressing a little more liquid and added a nice fresh note. Finally, season everything with salt, pepper and paprika powder. Set the dressing aside and let it steep.
Heat some oil in the pan and fry the bacon until crispy. While the bacon is sizzling, wash the green asparagus, cut off the woody parts and cut it into bite-sized pieces approx. 3 - 4 cm long. Remove the bacon from the pan and set aside.
In the pan with the bacon oil, fry the green asparagus pieces over medium heat for about 10 minutes with the lid on. However, this can be varied depending on your taste, depending on how crisp the asparagus should be.
Meanwhile, cut the carrot, sun-dried tomatoes, radishes and feta into small cubes.
Put the pasta in a salad bowl and crumble the crispy bacon over it. Put all other ingredients in the bowl and pour the dressing over the ingredients. Mix everything well so that the dressing is well distributed.
You can also prepare this salad well and eat it later, because we found the salad even more intense than it was a bit pulled through.
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