Asparagus and shiitake mushrooms fettuccini.
Stir fry sliced shiitake mushrooms with oil and butter, with a pinch of salt and pepper. Set aside. Sauté asparagus, sliced shallots, fresh thyme and tarragon (1 tsp each) with olive oil, salt and pepper. Add the mushrooms back to the pot when asparagus are almost ready.
Add the cooked fettuccini and 1/4C pasta water, 1/4 C Parmesan cheese into the pot. Mix everything well. After plate the pasta, put an egg yolk while the pasta is still hot. Stir and enjoy the pasta right away.