Recipe - Fettucine Asparagus With Shiitake And Smoked Bacon

6 ounce Smoked bacon or pancetta,
cut into 1/2" dice
4 tablespoon Olive oil
6 ounce Fresh shiitake mushrooms,
cut or sliced up
1 pound Asparagus, cut into 2" piece
12 ounce Fresh fettucine
1 tablespoon Fresh thyme, finely chopped
2 tablespoon Fresh oregano, finely
chopped
Salt to taste
Pepper to taste

(Recipe is from Diane Pariseau of Triology Restaurant, St. Helena,
Calif.)

Saute bacon in skillet until crisp, remove to a plate. Drain off
excess fat, then add olive oil to the skillet and cook the mushrooms
until softened. Lightly blanch the asparagus. Cook the pasta briefly
in boiling salted water. Drain the noodles and toos with the
asparagus, bacon, shiitake and fresh herbs. Season with salt and
pepper.

Nutritional analysis per serving: 667.4 calories; 35 grams total fat;
(9.9 grams saturated fat); 27.7 grams protein; 56.8 grams
carbohydrates; 175.5 milligrams cholesterol; 709.7 milligrams sodium.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip