4 cups (16 ounces) penne pasta
1 1/2 cups whole milk
1 1/2 cups heavy cream
3 tablespoons unsalted butter
2 1/2 tablespoons all-purpose flour
1/4 teaspoon cayenne pepper
1/2 teaspoon ground nutmeg
4 cloves garlic, minced
1 cup (4 ounces) Wisconsin parmesan cheese, finely grated
1 cup (4 ounces) Wisconsin asiago cheese, finely grated
4 cups (16 ounces) Wisconsin fontina cheese, shredded, divided
1 1/2 cups fresh shelled peas or frozen peas (do not thaw first)
1 pound asparagus, washed, trimmed and cut into 1-inch pieces
1/4 cup fresh parsley, chopped