1/4 cup freshly grated parmesan cheese (preferably parmigiano-reggiano)
Sauce: Put butter and oil in a large skillet.   Add garlic
Saute over medium heat until liquid from mushrooms evaporates, about
10 minutes.   Add broth and bouillon cube.
Increase heat to high and cook 10 to 12 minutes for flavors to blend
and liquid to reduce somewhat.   Remove from heat, stir in parsley
and salt.   Set aside.
Cook pasta, drain will and return to pot.   Add mushroom sauce
stir over medium heat 1 minute.   Remove from heat, add cheese
and toss to mix.   Serve with boiled asparagus immediately.