Asparagus-Mushroom-Leek Sauté

• 1 bunch asparagus
• 2 -3 cups mushrooms, stemmed and sliced
• 6 slices bacon, diced
• 1 leek, sliced and separated into rings
• 2 tablespoons olive oil
• salt, pepper to taste
• 1/4 cup shredded parmesan cheese

1. Saute bacon. Set aside.
2. Reserve 1 tablespoon bacon fat.
3. Add olive oil (optional).
4. Clean, stem and slice mushrooms.
5. Clean leeks, slice into small slices, separating the rings. Discard the dark green end.
6. Saute mushrooms and leeks in bacon fat/olive oil until mushrooms are slightly done. Don't overcook.
7. Cut asparagus into bite size pieces, discarding the tough ends.
8. Blanch asparagus in hot boiling water until slightly crunchy. Don't overcook.
9. Combine asparagus, bacon, mushrooms and leeks in fry pan.
10. Add salt/pepper. Sprinkle with parmesan cheese. Serve warm. Enjoy.

asparagus, mushrooms, bacon, olive oil, salt, parmesan cheese

Taken from www.food.com/recipe/asparagus-mushroom-leek-saut-114612 (may not work)