Put oil in medium skillet, sauté garlic and mushrooms, 5-7 minutes. Add the asparagus; cook, covered, 3 minutes. Uncover and cook over medium high heat stirring until most of the liquid is evaporated, about 3 minutes. Add salt, pepper, and lemon juice. Meanwhile, cook the pasta until al dente; drain. Toss the pasta with the mushroom mixture and red pepper. Use a vegetable parer to shave off paper thin curls of Parmesan cheese.