2 oz. hog jowl, diced
3 cloves fresh garlic, finely chopped
1 lb. asparagus
6 oz. sliced mushrooms
crushed red pepper and black pepper, to taste

In a large non-stick skillet sauté diced hog jowl, as it starts to brown, add garlic and cook over medium-low heat for 2 or 3 minutes. Add sliced mushrooms and asparagus, stir to coat vegetables with pan drippings. Add pepper. Cover and cook over medium heat for 10 minutes, or until desired tenderness is achieved.

Submitted by: Vonny