Bring 6 quarts water to a rolling boil. Salt aggressively (3 tbsp minimum).

While water heats, prep everything with laser precision: slice mushrooms 4 mm, cut asparagus on a 45-degree bias into 4 cm pieces (discard woody ends), slice/microplane garlic, zest lemon, juice it, grate Parmesan.

Heat your widest sauté pan (14-inch) over high for 90 seconds. Add 50 g butter (about 3½ tbsp). When foaming subsides, add ALL mushrooms in one layer. Do NOT touch for 4 full minutes — let them sear golden.

Toss mushrooms, season with ½ tsp salt, and cook another 3–4 minutes until deeply browned and liquid evaporates. Push to the edges.

Drop fusilli into the boiling water now. Set timer for exactly 9 minutes.

Add remaining 30 g butter + garlic to the center. Cook 45–60 seconds until fragrant and pale golden. Pour in white wine — dramatic sizzle! Scrape up every brown bit and reduce by two-thirds (about 2 minutes).

When pasta timer hits 7½ minutes total, add asparagus pieces directly to the pasta water. They need exactly 90 seconds.

Reserve 2 full cups pasta water. Using a spider, transfer pasta + asparagus straight into the mushroom pan (some water clinging is perfect). Add ¾ cup pasta water, lemon juice, and all the Parmesan in 3 batches while tossing vigorously with tongs for 90 seconds over medium heat. Sauce will go from watery to glossy silk. Add more pasta water if needed.

Remove from heat. Add lemon zest, parsley, basil, cracked pepper, and one final 1 tsp raw butter. Toss gently. Let rest in warm pan 4 minutes — sauce thickens perfectly.

Twirl into warmed bowls, shower with extra Parmesan, more pepper, and optional truffle oil. Serve immediately with chilled white wine and the first warm evening of spring.