Saute mushrooms, onions, garlic in 2 tablespoons butter. Add cream, basil, bouillon, pepper and 1/4 cup reserved liquid. Cook over medium heat, stirring constantly until hot. Add asparagus and cook until hot. Add 1/4 cup cheese. Toss fettuccini with 2 tablespoons of butter and the rest of cheese. Toss with vegetables. Yields 4 servings.