Fettucini with Asparagus and Shitake Mushrooms

1 package (9 oz.) fettucini

2 shallots

1 bunch asparagus

1/4 -1/2 lb. shitake mushrooms

4 TBS olive oil

1 pint heavy cream

parmesan cheese

½ lemon

Heat olive oil in saute pan. Saute shallots for a minute. Add mushrooms. Saute three minutes or so til brown.

Meanwhile boil water, add salt, add asparagus, and cook until just tender, about seven minutes. Remove. Cut in pieces and add to saute pan. Season with salt and pepper. Add heavy cream. Reduce slightly.

Cook pasta.

Add pasta to sauce. Stir over slight heat. Add grated cheese. Just before removing from heat, add squeeze of lemon.