About 4 tablespoons extra-virgin olive oil

3 spring onions or scallions, thinly sliced

1 clove garlic, minced

1/4 pound mushrooms, wild or portobello if possible, sliced

1/4 pound trimmed asparagus (preferably thick), bias-cut in 1 1/2-inch segments

12 ounces fettuccine or other pasta

1 ounce prosciutto cut in julienne

1/2 cup freshly grated Parmesan cheese plus more to pass on the side

1/3 cup chopped fresh parsley

Salt and coarsely grated black pepper to taste

In a large skillet over medium flame, heat the olive oil and soften the onions and garlic iin it for a few minutes, stirring. Add the mushrooms and cook until they give up their juice and begin to color, about 5 minutes, stirring occasionally. Push the mushrooms to the side of the pan. Adding more oil if needed, saute the asparagus, about 5 minutes, depending on their thickness. They should be crisp-tender; do not let them overcook in the residual heat.

Meanwhile, bring a large pot of water to a boil, add the fettuccine with some salt, and return to a boil, stirring to separate the strands. Cook just al dente and drain well. Toss the hot pasta with the asparagus and mushroom mixture and the prosciutto, tangling the pasta strands, vegetables and ham together. Stir in the Parmesan, parsley, salt, and pepper, and taste for balance of seasonings. Serve with more cheese passed separately on the side. Crusty bread and a glass of wine complete the meal.

Serves 4.