Before starting, wash and clean all the vegetables. Slice the mushrooms, mince the garlic and cube the tomatoes.

Boil the asparagus for 5-8 minutes or steam them for about 10 minutes. Let cool the asparagus, then cut in pieces and set aside the heads.

Heat a large non stick skillet, add the extra virgin olive oil and briefly stir fry the minced garlic.

Before the garlic browns, add the asparagus pieces (but not the heads) and the sliced mushrooms.

Stir fry for few minutes on medium-high heat, stirring continuously.

Add the tomato in cubes and cook for additional 5 minutes. Adjust of salt and pepper as desired.

At this point, add the previously saved asparagus tips, stir gently and remove from heat.

In the meantime, in a large pot, bring to boil enough water to cook the pasta. When boiling, add salt and the whole wheat penne pasta. Let cook until al dente (refer to the package cooking time).

When the pasta is fully cooked, drain and dress with the asparagus, tomato and mushroom sauce.

Serve immediately. Garnish with grated romano pecorino cheese and some asparagus heads on each plate just before serving.