Bring a pot of water to a boil. Cut the asparagus spears into thirds. Take a handful of asparagus and set it off to the side – we will toss the spears and pieces in the pasta. Add the remaining pieces to the boiling water and cook until slightly tender but still bright green, about 5 to 6 minutes. Strain the asparagus.
Add the asparagus, almonds, garlic, cheese and crushed red pepper to a food processor. Pulse until blender and the mixture begins to come together, the stream the olive oil in while the processor is running. Taste and season with salt and pepper if desired. (Note: this will make enough pesto that you will have some leftover – keep it in a sealed jar in the fridge and use it on everything! Toast, eggs, salads, sandwiches, chicken, shrimp, etc!)
Heat a skillet over medium-low heat and add the bacon. Cook until completely crispy and the fat is rendered. Remove the bacon with a slotted spoon and place it on a paper towel to drain excess grease. Remove all but 1 tablespoon of the bacon fat from the skillet. Add the asparagus pieces that you set aside and toss. Cook for 2 to 3 minutes, until slightly tender.
To serve the pasta, add it to the skillet with the asparagus. Toss the hot gnocchi with the pesto and a touch of pasta water – I only add about 1/4 cup first until I get the consistency I like. Add to a bowl with the asparagus pieces and spritz with lemon – then sprinkle the bacon overtop. Top with extra shaved parm.