Mixed Veggie Saute

Mixed Veggie Saute 5 strips thick sliced bacon, sliced up in 1/2" pieces 1 bunch fresh asparagus, 1" of the bottom stem removed and then chopped into bite size pieces 6 large button mushrooms, cleaned and sliced 1 1/2 C. frozen whole kernel corn 3 T. heavy cream 2 T. shredded parmesan cheese salt and pepper to taste Fry up the sliced bacon over medium high heat until crispy. Remove the bacon and leave 1 T. of the bacon grease in the pan. Reduce the heat to medium and add the asparagus, mushrooms and corn to the pan. Cook, stirring occasionally, until the asparagus is crisp tender and the corn and mushrooms have warmed through. Stir in the cream and parmesan cheese. Cook a few minutes longer until the cream has reduced to just a coating on the veggies. Season with salt and pepper to taste before serving.