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8 ozs. fresh sliced mushrooms
1 tbsp. olive oil
1 clove garlic, minced
12 oz. fresh asparagus, trimmed and cut in 1/2 inch diagonals
Salt and fresh ground pepper
2 tbsp. lemon juice
8 oz. rotelle
2 tbsp. minced red bell pepper
Parmesan cheese

Put oil in medium skillet, saute garlic and mushrooms, 5-7 minutes. Add the asparagus; cook, covered, 3 minutes. Uncover and cook over medium high heat stirring until most of the liquid is evaporated, about 3 minutes. Add salt, pepper, and lemon juice. Meanwhile, cook the pasta until al dente; drain. Toss the pasta with the mushroom mixture and red pepper. Use a vegetable parer to shave off paper thin curls of Parmesan cheese.