Prep the asparagus: remove the coarse woody stock, typically about the bottom half of the asparagus spear. Chop the remaining tip portions into 2 inch pieces. Add to a roasting pan.
Add the mushrooms to the pan, then toss the mushrooms and asparagus with 2 tablespoons olive oil.
Add the garlic powder, tarragon, salt and pepper to the asparagus mushrooms mixture. Stir to combine.
Roasted the asparagus and mushrooms for 20 to 25 minutes, until the asparagus is tender and begins to brown.
Meanwhile, boil a pot of water for the fettuccine. Cook according to package instructions, timing it so that the asparagus is done a bit before the pasta.
Drain the fettuccine. Toss the pasta with the asparagus mushroom mixture and the remaining 2 tablespoons olive oil. Stir in the cheese and lemon juice, and add salt and pepper to taste. Serve and enjoy!
Keywords: asparagus, fettuccine, asparagus and pasta, roasted asparagus