Instructions: Place cream in a saucepan and bring to a boil, reduce until thickened.

Bring water to boil for fettuccine, add fettuccine and cook until it tests done.

While the cream is reducing and the pasta is cooking, heat butter in a saute pan. Saute asparagus and mushrooms until hot. Add garlic.

Drain pasta and place in the saucepan of reduced cream. Add Parmesan cheese and season with salt and pepper. Remove pasta to a serving dish and place sauteed asparagus, mushrooms and garlic on top.

Dust with more Parmesan cheese, salt and pepper.

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