Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.

While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms in a single layer and let them cook undisturbed for 3-4 minutes until golden brown.

Stir in asparagus pieces and season with salt and pepper. Cook for 3-4 minutes until asparagus turns bright green and becomes crisp-tender.

Push vegetables to one side of the pan and add butter to the empty space. Once melted, add minced garlic and cook for 30 seconds until fragrant. Pour in white wine and let it bubble for 2 minutes, scraping up any browned bits from the bottom.

Add the drained pasta directly to the skillet with vegetables. Toss everything together, adding reserved pasta water a splash at a time until the sauce coats each piece beautifully. Remove from heat and stir in Parmesan cheese and fresh parsley.