Preparation:

In a large nonstick skillet, heat 2 tablespoons oil over high heat. Add mushrooms; saute about 5 minutes.  Sprinkle with 1/4 teaspoon salt and the pepper. Remove to a warm plate; cover loosely with foil to keep warm - set aside. In the same skillet, heat remaining 2 tablespoons oil. Add garlic, red pepper and remaining 3/4 teaspoon salt; cook and stir over medium heat until garlic is golden, about 1 minute; add crushed tomatoes and chicken broth; bring to a boil; reduce heat to medium and simmer uncovered about 5 minutes. Add asparagus; cover and cook until barely tender, about 1 minute; stir in mushrooms along with any accumulated liquid. Meanwhile, bring a large pot of salted water to a boil, cook pasta according to package directions; drain well; place in a large serving bowl or in individual bowls. Spoon mushroom mixture over pasta. Sprinkle with chopped parsley, if desired.
*If using portobellos with stems, remove stems,  trim and thinly slice. For a lighter colored sauce, scrape out mushroom gills with a spoon.
Per Serving: 504 Calories (28% from fat); 16g Fat (2g Sat, 10g Mono, 2g Poly); 16g Protein; 76g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 889mg Sodium.  Food Exchanges: 4 1/2 Grain (Starch); 2 1/2 Vegetable; 2 1/2 Fat.