In a large pot, bring salted water to a rolling boil. Add 1 pound of pappardelle and cook according to the package instructions until al dente, typically 8-10 minutes. Reserve about 1 cup of pasta water for later use.

While the pasta cooks, heat 3 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Add 1 pound of sliced baby bella mushrooms and sauté until they turn golden brown, about 5-6 minutes. Toss in 2 minced garlic cloves, 1 pound of chopped asparagus, kosher salt, and freshly ground black pepper. Sauté for an additional 5-7 minutes until the asparagus is tender yet still vibrant green.

Lower the heat to medium and add the drained pappardelle directly into the skillet with the sautéed vegetables. Pour in 1 cup of vegetable stock and 2 tablespoons of butter. Stir in 1 cup each of freshly grated Parmesan and fontina cheese, allowing them to melt and create a velvety texture. If the mixture seems dry, gradually add reserved pasta water until you reach your desired creaminess.

Remove the skillet from the heat. Fold in ½ cup of chopped fresh parsley. Serve the Spring Asparagus and Mushroom Pappardelle immediately, garnished with additional grated cheese and freshly cracked black pepper.