Creamy Pasta with Asparagus and Bacon

• 2 servings Pasta of your choice
• 3 Asparagus
• 1 packet Shimeji mushrooms
• 150 grams Bacon
• 1 tbsp White flour
• 100 ml Heavy cream
• 100 ml Milk
• 1 tbsp Oyster sauce
• 1 tbsp Spicy brown mustard
• 1 Olive oil
• 1 Pepper
• 1 for garnish Italian parsley

1. Boil the pasta in heavily salted water.
2. I usually do this in the microwave.
3. Cut the asparagus diagonally, cover with plastic wrap, then microwave for 50 seconds.
4. Remove the stems from the shimeji mushrooms and separate them.
5. Cut the bacon into thick, wide strips.
6. Heat olive oil in a pan over medium heat, and saute the bacon until golden brown.
7. Add the shimeji mushrooms, and continue sauteing until soft and wilted.
8. Add the flour, and continue mixing with all the ingredients.
9. Add the ingredients and bring to a boil.
10. Turn down the heat, keep mixing occasionally, and simmer until nicely thickened.
11. Adjust with pepper to taste.
12. Add the freshly cooked pasta and asparagus, and toss well so that the pasta absorbs the sauce.
13. Transfer to a plate and serve.
14. I used Maille brand grainy mustard.

choice, packet, bacon, flour, cream, milk, oyster sauce, brown mustard, olive oil, pepper, italian parsley

Taken from cookpad.com/us/recipes/145156-creamy-pasta-with-asparagus-and-bacon (may not work)