As usual, this is au niff (sp?), or au piff?
Grab a bunch of dried shiitake mushrooms and soak them in just boiled water for 30 minutes. In the meantime, do the mise en place (sp?) Peel a couple or so shallots, slice them thin. Cut the wood of a bunch of asparagus, cut in thirds. Get the butter and olive oil, about 2 tablespoon each. Shred a cup of parmesan, or just use store shredded.
Once the mushrooms are rehydrated, drain them and squeeze. Keep the soaking liquid for pasta and sauce. Get pasta cooking in the mushroom liquid (add more water if necessary.)
Sweat the shallots in butter and oil for a minute over medium heat. Add asparagus to the pan and cook for a few minutes. Add salt, pepper, and taste. Dump the asparagus into a bowl.
Put mushrooms into the pan, cook for a few minutes. When pasta is done (typical linguine is 12 minutes al dente), put the asparagus back in the pan, get some pasta water in there, butter, and cheese. Drain pasta and also put it the pan. Mix everything until the sauce is of right consistency. Use more butter if needed and season.
P.S. If I see a lemon in the vicinity, I give it a squeeze.
P.S. I was saying linguine, but apparently I used fettuccine. Go figure.