6 asparagus spears, trimmed and blanched
2 Tablespoons olive oil, divided
1 pound Italian sausage, crumbled
1 small onion, chopped
1 garlic clove, chopped
1/2 red bell pepper, cored, seeded and sliced
1/2 yellow bell pepper, cored, seeded and sliced
2 shiitake mushrooms, stemmed and sliced
2 button mushrooms, stemmed and sliced
One 15 ounce can crushed tomatoes in thick puree
1-1/2 cups gf chicken stock
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
Grated parmesan cheese for garnish