Heat the water for cooking the fettuccine. In a large non-stick skillet, heat olive oil, then add asparagus. When the asparagus begins to soften, add the mushrooms. When the mushrooms are beginning to soften, add the chicken broth. Cook the fettuccine. Continue to cook the asparagus mixture until the liquid is absorbed.
Transfer the cooked pasta to a warm serving bowl. Top with the asparagus mixture and toss. Top with Parmesan cheese and crushed red pepper, or omit and pass the crushed pepper at the table.
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