Ingredients: 2 small servings

• 3 Tbsp Kewpie Mayonnaise
• 2 king trumpet mushrooms
• 1/2 pk (approx 2 oz) Maitake (hen of the woods) mushroom
• 3 asparagus
• 3 slices bacon, sliced into 1/2”
• salt

Directions

1. Cut the king trumpet mushrooms into half lengthwise, then slice vertically. Break the Maitake mushroom into bite-sized pieces. Set aside.
2. Break off any tough, white bottoms from the asparagus spears. Discard them. Cut the spears into 2” pieces.
3. In a pot, boil water and branch the asparagus. Set aside.
4. In a frying pan, add half of the mayonnaise and cook over medium heat. Add all of the mushrooms and cook them for a minute.
5. Add the asparagus, bacon and the rest of mayonnaise and cook for another minute. Salt to taste and serve hot.