1/2 pound asparagus
1 pound pasta, penne rigate
1/4 pound crimini mushrooms, sliced thickly
2 ounces extra virgin olive oil
3 ounce piece of parmesan, whole
2 ounces white truffle oil
salt and pepper to taste

Add the pasta to boiling, salted water, and cook until almost al dente. (should still be a bit of "bite" at the center)

Meanwhile, heat the olive oil in a non stick pan until very hot. Add the liced mushrooms, saute until golden brown., turn off heat.
Using a potato peeler, slice shreds and curls from the piece of parmesan. Reserve aside.

Trim the asparagus and cut on the bias into pieces matching the size of the pasta. Add asparagus to pasta pot, and cook for an additional 2-3 minutes until asparagus is al dente.

Drain well, return to pot, and add in the contents of the mushroom pan, including all the flavorful juices. Combine well, while adding the white truffle oil, and salt & pepper to taste. The pasta should have a fairly dry texture. Add the prepared parmesan, and toss thoroughly, but quickly.

Serve immediately along with a simple salad and a crisp white wine for a quick-to-prepare, and very satisfying meal.