SAUTÉED ASPARAGUS w/MUSHROOMS AND BACON

Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

3 slices bacon, cut into 1-inch pieces

2 bunches (2 pounds) asparagus, trimmed and cut into 1-inch pieces

1 jar (6-ounces) sliced mushrooms*

Coarse salt and seasoned pepper

¼ cup water

2 teaspoons Dijon mustard

1 teaspoon dried parsley or 3 tablespoon fresh, chopped

Method:

In a large skillet, cook bacon over medium heat, stirring occasionally, until browned.

Transfer to paper towel to drain, remove all but a teaspoon of bacon grease.

Add asparagus, mushrooms and water to skillet and season with salt and pepper.

Cook until asparagus is tender, about 10 minutes. Do not overcook.

Remove from heat and stir in bacon, mustard and parsley.

Serve

*If using fresh mushrooms, add ¼ cup water only if needed.