8 oz. linguine
1 (10 oz.) pkg. frozen asparagus tips
1 clove garlic
1 tbsp. butter
1/4 lb. mushrooms, sliced thin
1 tbsp. minced fresh or freeze dried chives
2 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. black pepper
3 tbsp. low fat plain yogurt
Parmesan cheese

Cook spaghetti according to directions omitting salt. Drain, reserving 1/4 cup of the cooking water. Rinse and set aside. At the same time, add the asparagus to a large saucepan of boiling water and cook until tender but still crisp - about 2 minutes. Set aside. rub a heavy 12 inch skillet with the garlic, then melt the butter in the skillet over moderately-high heat.

Add the mushrooms and cook, stirring frequently for 5 minutes. Add the cooked spaghetti, asparagus and reserved cooking water, along with the chives, lemon juice, salt, and pepper. Toss well with two serving forks. Add the yogurt and cook until heated through - 2-3 minutes longer. Serves 4.