Combine the porcini mushrooms and water in a small saucepan

Heat to boiling and simmer, cov- ered, for 5 minutes

Let stand, off heat, for 10 min- utes

Strain the liquid through a fine sieve or a sieve lined with a piece of dampened cheesecloth; reserve the liquid

Rinse mushrooms, checking carefully for grit

Finely chop mushrooms and set aside. Meanwhile, steam the asparagus on a steaming rack set over 1 inch of boiling water, covered, until crisp-tender, about 5 minutes

Remove asparagus from pan and set aside

Combine the cream, porci- ni liquid, and the chopped porcini in a deep sauce pan

Heat to boiling, stirring occasionally, until liq- uid is reduced to 2/3 cup, about 10 minutes

Add asparagus, lemon juice and salt and pepper to taste

Toss with hot pasta

Serves 4.