Cook the linguine according to package directions.

While the pasta is cooking, heat a large saute pan over medium heat. Add bacon and cook until crisp. Remove with a slotted spoon to a paper towel lined plate to drain. Swipe some of the bacon grease out of the pan if necessary, leaving about 2 tablespoons.

Add asparagus to the pan and saute in the bacon grease for a few minutes, until bright green and still crisp (about 3 minutes). Remove with a slotted spoon and set aside.

Add chicken stock, red pepper flakes, garlic and juice from one lemon to the pan. Bring it to a gentle boil and scrape the bottom of the pan to deglaze. Cook for about 5 minutes or until the stock is reduced by about half.

Add the tomatoes to the pan and cook for one minute, just until heated through. Add the pasta, bacon and asparagus to the pan and gently toss it together with the Parmesan.