Add 1 tablespoon of oil or butter to a skillet and heat to medium heat.  Add the mushroom slices and cook until the edges start to brown and remove them from the pan and set aside

Next, add the asparagus slices and cook until they begin to soften and turn bright green, remove them from the pan and set aside with the mushrooms

Cook the pasta according to package instructions.

Add the remaining oil to the pan and the 4 cloves of chopped garlic and cook until the garlic begins to soften.

Stir in the 1 tablespoon of flour. Once the mixture becomes pasty, (this is called a roux) turn the heat off.  Gradually pour in the milk stirring with a whisk until mixture becomes thick.

Reduce the heat, and add the mushrooms, asparagus and cooked peas to the sauce.

Drain the pasta and set aside

Garnish with fresh herbs and enjoy!