Prepare grill or heat oven to 450 degrees. Toss asparagus in oil; grill or roast in oven until tender, about 8 minutes, turning once. (For grilling, use narrow rack or pin asparagus spears together with wooden skewers to keep from falling through grill rack.) Slice into 1-inch pieces; set aside. Heat butter in large skillet over heat until it begins to brown. Add morels and shallot; cook stirring often, just until shallots are tranlucent, about 3 minutes. Add peas, broth, and marjoram. Season with salt and pepper to taste. Cover; cook unitl peas are barely tender. Uncover, add asparagus, and cook until peas are tender. Toss vegetables and pasta in large serving bowl. Sprinkle with cheese and onions. NOTES : This easy dish highlights the best of springs bounty: asparagus, morel mushrooms, and peas. If its too early for fresh peas in your area, substitute frozen. Other mushrooms can be used in place of morels. Recipe by: Chicago Tribune