Prepare the beans blending them with the mixer until they became a smooth cream. Fry in a pan finely chopped garlic in oil, as it starts to brown add the mushrooms cut into rough cubes and let cook for 5-6 minutes. Then add the diced asparagus tips, a little parsley, a pinch of pepper and let cook for 2-3 minutes. Finally add the cream and the beans and finish cooking the sauce for a few more minutes. Adjust salt. Aside in salt water, cook the pasta, drain it al dente, put it together with sauce and whisk for a few minutes. Serve hot with Parmesan cheese and pepper.