Ingredients (3/4 people) 
250 g Antica Pasta mushrooms fettuccine, 20 g butter, 20 g sliced onion, 20 g sliced fresh porcini" mushrooms (Boletus), 120 g green asparagus tips, 20 g grated Parmesan cheese, 30 g butter.
Execution 
In a saucepan heat the butter with the sliced onions and mushrooms. Steam the green asparagus tips and drizzle with the same butter used for onions and mushrooms. Cook the mushrooms fettuccine in a large pot of boiling salted water for 2-3 minutes; drain when they are al dente. Pour the pasta into bowl dishes, alternating mushrooms and asparagus, sprinkle with Parmesan cheese and glaze with melted butter. Serve
