Cut asparagus into 1 3/5 inch (4 cm) long pieces. Boil in salted water for several seconds and drain the water then. Slice mushrooms and sautee them in little vegetable oil.

Shred carrot. Fry carrot and onion in vegetable oil until soft, but avoiding discoloring. Add mushrooms and asparagus and stir. Season with salt and pepper.

Pound walnuts together with wine and stock. Mix flour with yogurt and stir in the sauce. Simmer for several minutes. If desired, add salt and pepper.

Boil macaroni in mush salted water. Drain the water. Put the macaroni on a plate, put vegetables and mushrooms over there. Cover with the prepared sauce.