Pasta with Asparagus and Mushrooms

Bayville had a thriving commercial asparagus plantation in its early days, which was diverted to the East Coast markets. So I thought it would be nice to pay homage to this vegetable. To add spice, drizzle the dish with a few drops of truffle oil.
Combine the first 3 ingredients and set aside.Melt the butter in a large nonstick skillet over medium-high heat. Add the shallots; saute for 1 minute. Add the mushrooms and salt; simmer for 5 minutes. Pour in the wine; cook for 1 minute. Reduce heat to low. Add 2 tablespoons of the parsley mixture; saute for 2 minutes. Keep warm.In a large roasting pan, bring the water to a boil. Add pasta; cook for 6 1/2 minutes. Add the asparagus; cook for 1 1/2 minutes or until the asparagus is crisp and tender. Tip the pasta mixture into a colander over a bowl, reserving 1/2 cup of the cooking liquid. Combine the remaining cooking liquid, macaroni mixture, mushroom mixture, and 1/4 cup cheese. Place 2 cups of the pasta mixture on each of the 4 plates. Sprinkle evenly with the remaining parsley mixture, 1/4 cup cheese, and 1/4 teaspoon pepper.