1 c. mushrooms, sliced
1/4 c. green onions, sliced
1 clove garlic, minced
4 tbsp. butter
1/4 c. whipping cream
1 tsp. basil
1/2 tsp. chicken bouillon
1/4 tsp. pepper
1 can asparagus, drained (reserve the liquid
1/2 c. Parmesan cheese
1/2 lb. fettucini, cooked

Saute mushrooms, onions, garlic in 2 tablespoons butter. Add cream, basil, bouillon, pepper and 1/4 cup reserved liquid. Cook over medium heat, stirring constantly until hot. Add asparagus and cook until hot. Add 1/4 cup cheese. Toss fettucini with 2 tablespoons of butter and the rest of cheese. Toss with vegetables. Yields 4 servings.