Cut bacon into 2cm strips.

Slice eringi mushrooms and asparagus into bite-sized pieces. Peel the lower half of asparagus and cut diagonally into 2cm pieces. Thinly slice garlic.

Heat 1 tbsp olive oil in a pan, add garlic and bacon. Cook on low heat until bacon is crispy, then remove. Add the remaining olive oil and stir-fry eringi and asparagus on medium heat for 2 minutes.

Mix the stir-fried ingredients with mayonnaise, salt, pepper, and grated cheese in a heatproof container. Chill in the refrigerator.

Boil water in a pot and cook salad spaghetti according to package instructions. Rinse under cold water and drain.