Add the linguine, water, garlic, and shallot to a large stockpot. Season with salt and pepper. Partially cover and bring water to a boil. Remove cover and adjust to a simmer. Add asparagus and mushrooms and season with salt and pepper. Cook, stirring often with a wooden spoon, until pasta is al dente and water is absorbed, about 4-5 minutes.
Remove pot from heat, and add sun dried tomatoes, mascarpone, and grated parmesan. Stir until well combined, and serve.