Trim the ends of the asparagus. Blanch in boiling water for 4-6 minutes, or until desired tenderness is reached. Drain asparagus, cover and set aside.
Cut bacon into bite-sized pieces and cook sautee until fully cooked. Remove from skillet.
Finely chop onions and slice mushrooms.
In the same skillet, over med heat, cook onions and mushrooms in the bacon grease and butter until onions are tender.
Once mushrooms are cooked, add bacon back and minced garlic. Saute for a minute.
Whisk in the flour until combined.
In a small bowl, combine the chicken broth, heavy whipping cream, hot sauce, parmesan cheese and season with salt and pepper. Pour into skillet.
Bring sauce to a soft boil, simmer 3-4 minutes or until sauce begins to thicken.
Add the cooked asparagus to sauce and mix into the creamy sauce.
Sprinkle cheese, close lid on skillet and turn heat down to a med/low. Cook until cheese melts.
Garnish with herbs and fresh ground pepper, if desired. ENJOY!