1 lb asparagus, trimmed and cut into 1 inch lengths
1⁄2 cup grated parmesan cheese (optional)
Heat the oil in a 12-inch nonstick skillet over med-high heat until shimmering.
Add in white mushrooms and ½ teaspoon salt; cook until mushrooms are browned, about 8 minutes.
Stir in shallots; cook until shallot has softened, about 1 minute.
Stir in garlic and cook until fragrant, about 30 seconds.
Stir in wine and simmer until almost dry, about 1 minute.
Stir in the water, bullion, cream, and penne; increase heat to high and cook, stirring often, until penne is almost tender and liquid has thickened, 12-15 minutes.
Add in asparagus and cook until tender, about 3 minutes.
Take pan off heat; stir in cheese and season with salt and pepper to taste; serve.