Grilled California Asparagus and Mushroom Salad with Shaved Parmesan

• 1 lb. California asparagus, trimmed olive oil, as needed salt, as needed freshly ground pepper as needed 2 tablespoons fresh lemon juice
• 1 clove garlic, chopped finely
• 1/8 teaspoon crushed red pepper or to taste
• 2 tablespoons olive oil
• 1/2 lb. medium crimini or white mushrooms, cleaned
• 11/2 oz. Parmesan cheese, shaved

Preparation

1 Blanch asparagus, in a frying pan large enough to hold asparagus in one layer. Bring approximately 3 inches of water to a boil. Stir in 1 tablespoon salt. Add asparagus. Cook at a medium boil until slightly underdone, about 3 minutes, depending on thickness. Drain on paper towel; cool.
2 To grill, brush asparagus with olive oil. On an outdoor or a stovetop, grill over medium-high heat, turning frequently, until lightly browned and fork tender, about 5 minutes. Lightly season with salt and pepper. Cool.
3 At an angle, cut spears in 1-1/2" pieces; reserve. To make vinaigrette, mix lemon juice, garlic, crushed red pepper, and 1/8 teaspoon salt; whisk in oil. Reserve.
4 Recipe can be made ahead to this point. Refrigerate cooled asparagus and vinaigrette, tightly sealed, if serving more than 2 hours later.
5 Return to room temperature before continuing. Slice mushrooms about 1/4" thick. Toss mushrooms with reserved asparagus and vinaigrette; arrange on a platter. Add shavings of Parmesan cheese over salad.

Source: California Asparagus Commission