(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.