<http://schema.org/recipeInstructions>
" Bring a large pot of salted water to a boil. Add asparagus; blanch 1 minute, or until bright green. Scoop asparagus from water with a handheld strainer and refresh under cold water. Bring water back to a boil; add pasta and cook according to package directions, until al dente. While pasta cooks, heat oil in a large, deep skillet over medium heat. Add pancetta and cook, stirring frequently, until crisp and most of the fat has been rendered, about 7 minutes. Add asparagus and bell pepper and continue to cook 1 to 2 minutes, tossing mixture, until asparagus and pepper are crisp-tender. Remove from heat. Drain pasta, reserving 1/2 cup of the cooking water. Add pasta to skillet with freshly ground pepper and toss until combined. Add Grana Padano cheese and reserved cooking water and toss well. Serve immediately with extra cheese."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a28766/gemelli-asparagus-pancetta-rbk/>