Begin by bringing a large pot of salted water to a rolling boil. Add 1 pound of pappardelle and cook according to the package instructions until al dente, usually about 8-10 minutes. Just before draining the pasta, reserve about 1 cup of the cooking water; then, drain the pasta in a colander and set it aside while you prepare the sauce.

In a large skillet, heat 3 tablespoons of extra-virgin olive oil over medium heat until shimmering. Add the sliced baby bella mushrooms and minced garlic, sautéing for about 5 minutes until the mushrooms are tender and start to brown. Stir occasionally to ensure even cooking.

Next, add 1 pound of chopped asparagus into the skillet with the mushrooms. Cook for 3-4 minutes, stirring occasionally, until the asparagus turns bright green and is crisp-tender.

Pour 1 cup of vegetable stock into the skillet, stirring gently to deglaze the pan. Increase the heat slightly to bring the mixture to a simmer, letting the flavors meld for another 2-3 minutes.

Add the drained pappardelle and 2 tablespoons of butter to the simmering skillet. Toss everything together, allowing the pasta to absorb the flavorful liquid while the butter melts into the sauce.

Stir in 1 cup each of freshly grated Parmesan and Fontina cheese into the skillet, mixing until melted and incorporated into a creamy sauce. If the mixture seems too thick, gradually add some reserved pasta water until you reach your desired creamy consistency.

Finally, season your Spring Asparagus and Mushroom Pappardelle with freshly ground black pepper to taste. Just before serving, garnish with a generous handful of chopped parsley for a vibrant touch.