I had some left over asparagus from making the Orzo Risotto with Buttery Shrimp dish a few days ago so this dish was perfect to use ingredients I mostly had on hand.
|Top: Morels Bottom: Hen of the woods|
Cook the bacon in a large saute pan over medium heat until crisp.
Add the butter to the drippings in the pan and swirl to coat. (So at this point, you’re supposed to add the mushrooms and cook for 4 minutes. I must have gotten antsy and jumped ahead to asparagus. Whoops.) Add the asparagus pieces and saute for 5 minutes.
Add the mushrooms, salt and pepper and cook for 4 minutes stirring occasionally.