Categories: Vegetables 
      Yield: 4 servings 
  
      6 oz Smoked bacon or pancetta, 
           -cut into 1/2" dice 
      4 tb Olive oil 
      6 oz Fresh shiitake mushrooms, 
           -sliced 
      1 lb Asparagus, cut into 2" piece 
     12 oz Fresh fettucine 
      1 tb Fresh thyme, finely chopped 
      2 tb 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.