Fettuccine with Asparagus

INGREDIENTS:
1-3/4 pounds fresh asparagus spears 1/2 cup butter or margarine, divided 1/2 pound fresh mushrooms, thinly sliced
2 sweet red peppers, cut into julienne strips 2 cups whipping cream 3 quarts water
12 ounces uncooked fresh fettuccine 4 ounces prosciutto, cut into julienne strips 1/2 teaspoon salt
1/4 teaspoon pepper 1-1/2 cups freshly grated Parmesan cheese, divided.
Procedure:
1 Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus into 2-inch pieces. Cook asparagus, uncovered, in boiling water to cover 3 to 4 minutes or until crisp-tender. Drain and set aside.
2 Melt 1/4 cup butter in a large skillet. Add mushrooms and sweet red pepper, and saute until pepper is crisp-tender; set aside.
3 Heat whipping cream in a heavy saucepan over medium heat until simmering. Reduce heat, and continue to simmer 15 minutes or until slightly thickened. Remove from heat. Set aside, and keep whipping cream warm.
4 Bring water to a boil in a large Dutch oven. Add fettuccine; return to a boil. Boil 3 to 4 minutes or until fettuccine is cooked but still firm; drain well. Place fettuccine in a large bowl. Add remaining 1/4 cup butter, and toss gently until butter melts. Add asparagus, sauteed vegetables, whipping cream, prosciutto, salt, pepper, and 3/4 cup Parmesan cheese; toss well. Serve with remaining 3/4 cup Parmesan cheese.