Put pasta on to boil in plenty of salted water for time stated on packet.

Chop mushrooms and saute in olive oil with chopped garlic

Add asparagus chopped into 2cm dice (keep heads in tact)

Add 2 tablespoons creme fraiche (you can use cream cheese instead)

Salt and pepper

Combine all ingredients and simmer for a minute or two

Drain pasta (keep a bit of the cooking water)

Tip pasta into mushroom sauce and add a couple of tablespoons of the cooking water. Mix well.

Sprinkle with chopped parsley.

Serve with grated pecorino cheese and green salad.