Serve with a green salad and a glass of Pinot Noir, like Tarkine Forest or South Island.
Heat the olive oil in a skillet over medium heat. Add mushrooms and sauté for 5-7 minutes until golden brown. Add asparagus then salt and pepper to taste and continue to sauté until asparagus is tender.
While mushrooms and asparagus are cooking, cook noodles per instructions. Once the noodles are cooked, drain and return to pan. Add pesto sauce, mushrooms and asparagus then mix thoroughly. Taste and season with salt and pepper if needed.
Top with Parmesan cheese 10 asparagus spears, ends removed and cut into thirds