Add asparagus to boiling pan of salted water.

Simmer until tender, about 1 minute..Drain; pat dry. Meanwhile, remove and discard mushroom stems; Cut mushrooms into 1/4 inch strips.

Melt butter in large heavy skillet, add shallots; cook over medium heat, stirring frequently until golden brown. Add asparagus and mushrooms; cook 2 minutes, add herbs, salt and pepper; cook an additional minute.

Transfer asparagus to ovend-proof individual serving platters or gratin or to a large oven-proof platter, keeping stalks in an even row so they can be served easily; sprinkle with shiitakes. Top with Parmesan; place platter under hot broiler until cheese is slightly melted, about 2 minutes. Serve immediately. From Chef John Shirk, Bella Luna Restaurant, Moreland Hills, Ohio