• Cook pasta according to package directions. Drain but to not rinse.
• Cut asparagus into 2″ pieces and par boil for 2 – 3 minutes.
• Meanwhile, in a large skillet heat butter and olive oil over medium high until butter has stopped foaming. Add garlic and cook for 30 seconds.
• Add asparagus and mushrooms and cook for 2 to 3 minutes or until vegetables are slightly tender, stirring frequently. Remove vegetables with a slotted spoon and hold to the side.
• Add cream and lemon peel to the skillet. Bring to boil for 2 to 3 minutes or until mixture is reduced by one-third and is thickened. Reduce heat.
• Add pasta and vegetable mixture to the cream sauce and toss well to coat.

Serve

• To serve, top with shavings of Parmesan cheese, fresh ground pepper, chives or parsley, and a squeeze of fresh lemon.
• Add sprinkle of red pepper flake for a little kick if desired.