In a saucepan on low heat, add butter let it melt slowly. Add in flour and whisk until a roux forms.

Add milk slowly while whisking, continue cooking and whisking on medium heat until sauce is thick and smooth. Turn off heat and set aside.

In a pot of boiling water, boil pasta according to package instructions. With the timing 1 minute less.

In a pan over medium high heat, add in cooking oil. Add in minced garlic, chicken thighs, season with salt and pepper, and cook for about 2 minutes. Add in shimeiji and asparagus. Cook ingredients individually and mix evenly after.

Add in boiled pasta, and half the bechamel sauce. Mix evenly over low heat to emulsify.

Plate and garnish with shaved parmesan cheese and chopped parsley.