1 lb. fresh asparagus
3 c. sliced fresh mushrooms
1/2 c. grated Parmesan cheese, divided
1 1/2 tbsp. all purpose flour
1 1/2 tsp. salt free herb and spice blend
1/8 tsp. salt
2 cloves garlic, minced
1 1/2 c. evaporated skimmed milk
4 c. hot cooked fettuccine (cooked with salt or fat)

Snap off tough ends of asparagus. Remove scales with a knife or regular peeler, if desired. Cut asparagus diagonally into 1" pieces. Combine asparagus pieces and sliced mushrooms in a 2 quart casserole. Cover with casserole lid; microwave at high 4 to 5 minutes, stirring every 2 minutes. Drain. Return to dish, set aside and keep warm.

Combine 1/8 cup Parmesan cheese, flour and next 3 ingredients in a 1 quart glass measure. Gradually add milk, stirring with a wire whisk. Microwave, uncovered at high 4 to 5 minutes or until thickened and bubbly, stirring every minute. Add milk mixture to asparagus mixture, stir well. Spoon 1 cup fettuccine onto each plate, top with sauce and sprinkle with cheese.