Roughly chop the asparagus on the diagonal after removing the tough ends.

Mince the garlic.

Bring salted pasta water to a boil.

Cook pasta according to package directions.

While pasta cooks, sauté garlic in 2 tablespoons of olive oil until fragrant.

Add sliced mushrooms and red pepper flakes and cook until softened.

Deglaze the pan with dry white wine and let it reduce slightly.

Add diced tomatoes and brown sugar, and simmer for 10 minutes.

Stir in heavy whipping cream and season with salt and pepper to taste.

Add cooked pasta to the sauce and toss to coat.

Stir in torn fresh basil leaves.

Serve immediately, garnished with freshly shaved Parmesan.