1.In a sauce pan bring about 5 cups of water to a boil and add a teaspoon of salt to it.
2.In another sauce pan, boil water and steam the asparagus in it.
3.Chop steamed asparagus, shallot, red pepper, garlic and mushrooms.
4.Heat a sauce pan and pour in the olive oil and throw in the butter.
5.Add the shallots and lightly saute them.
6.Next goes in the garlic.
7.Saute everything together and add freshly ground black pepper to taste.
8.Throw in the red bell pepper and sprinkle in some of the fresh parsley.Stir well.
9.Drop the pasta in it and cook till al dente.
10.Add the mushrooms in the pan along with the other vegetables and saute it.
11.The asparagus goes in next along with the capers.
12.Drain the pasta and toss it in the saute pan along with everything else.
13.Pour in the chicken broth and saute it until it is absorbed.
14.Add the rest of the parsley.