1. Season venison with salt, pepper, and herbs. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear venison slices 2-3 minutes per side until browned. Set aside.

2. Heat 1 tbsp olive oil in another pan. Sauté asparagus for 4-5 minutes until tender. Remove and set aside.

3. In the same pan, sauté mushrooms 5-7 minutes until golden brown.

4. In a saucepan, melt butter over medium heat. Add garlic and sauté 1-2 minutes until fragrant. Stir in heavy cream and bring to a simmer.

5. Reduce heat to low. Add Parmesan cheese and stir until melted and smooth. Season with salt and pepper to taste.

6. Cook pasta according to package instructions. Reserve 1/4 cup pasta water, then drain.

7. Toss cooked pasta with Alfredo sauce, adding pasta water as needed to loosen the sauce.

8. Add venison, asparagus, and mushrooms. Toss gently to combine.

9. Serve hot, garnished with fresh Parmesan and herbs.