Asparagus with mushrooms and guanciale

• 1 bunch asparagus, preferably jumbo
• 10 oz cremini mushrooms, or wild mix, thinly sliced
• 2 ea cloves garlic, finely minced
• 1 ea small shallot, finely minced
• 1 tsp fresh parsley, chopped
• about 1 oz guanciale (sub. pancetta or bacon if needed), sliced very thinly
• to taste, kosher salt and freshly ground black pepper
• oil, as needed

---

combine and serve