[not2late]

This is out of Bon Appetit May 2009 issue:

Asparagus Salad with Parmesan Dressing

5 ounces parmesan cheese, thinly shaved
1 1/2 cups water
5 tablespoons minced shallots
2 tablespoons Champagne or White Wine Vinegar
1 pound asparagus
2 tablespoons olive oil
12 ounces oyster mushrooms, thinly sliced

The dressing can be made ahead: put the cheese and water into a saucepan and simmer until milky, stirring occasionally for about 10 minutes. Strain off the solids. Then bring to a boil and reduce the liquid to about 1/2 cup. Add 2 tablespoons of the shallots and the vinegar. Season with salt and pepper to taste.

The asparagus: toss the asparagus with 1 tablespoon of the oil. Put into a rimmed baking sheet and roast for 10 minutes at 350 degrees F. Cool to room temperature.

Meanwhile, saute the mushrooms with the remaining oi and the remaining 3 tablespoons of shallots.

The recipe says to divide the asparagus among 6 salad plates, top with the mushroom mixture and drizzle on the parmesan dressing. (I'll probably skip the individual arranging on plates and toss it together in a bowl.)