Ingredients

4 Tablespoons Olive Oil

¾ pound Pancetta, cut into a ¼" dice

¾ pound Asparagus spears

6 cloves of garlic, thickly sliced

¾ pound Cremini Button Mushrooms

¼ cup, packed, chopped fresh Parsley

scant ½ teaspoon of Red Pepper Flakes

½ cup Brandy

½ cup Heavy Cream

2 cup Chicken Stock

½ cup Tomato sauce

Sugo di Orvieto

Yields: 2 ½ -3 cups

Snap off the woody ends at the bottom of the asparagus or slice of 1- 2 inches off the bottom of the spear. If the spears are thick, peel the lower half of the stem. Slice off the tips, then slice the remaining stalk into ½ inch pieces. Set aside

Into a bowl, cut mushrooms in half vertically, then cut each half into ½ inch slices. Set aside.

In a large deep saute pan, heat 2 Tablespoons of the oil. Add the Pancetta and saute over medium high heat, until browned, 6 - 7 minutes. Remove with a slotted spoon. If the pan is too crowded, cook the pancetta in two batches. Set aside.

Add 2 more Tablespoons of oil and heat.

Add asparagus and garlic. Saute over medium high heat until browned but still firm, about 6 minutes. Remove with a slotted spoon and set aside.

Add mushroom mixture, parsley and red pepper to the pan and saute over medium high heat 4 -5 minutes, until browned and beginning to soften.

Return asparagus mixture and pancetta back to the pan. Stir well to combine.

Add brandy and cook for 2 - 3 minutes.

Add stock, tomato sauce and ½ cup of the cream. Stir well. Bring to a boil, then simmer to sauce consistency, about 30 minutes.