Sauteed Asparagus with Pancetta and Shitake Mushrooms

Ingredients:

1/4 cup olive oil

8 oz. pancetta, diced

1 tsp. salt

Pepper to taste

8 oz. shitake mushrooms, coarsely chopped

1/4 cup white wine vinegar

16 oz. asparagus, trimmed and sliced into 2 inch pieces 

To make:

Begin by heating oil in a large saucepan over medium heat.  Add pancetta, salt, and pepper to taste, and saute for five minutes, until fat is rendered.  Add mushrooms, stir to combine, and saute for three minutes more.  Add vinegar and asparagus and stir thoroughly to combine.  Let cook on medium heat for fifteen minutes more, stirring occasionally, until asparagus is tender and pancetta is slightly crispy.

Serves 4-5 as a side dish.