Grilled Asparagus and Mushroom Salad with Shaved Parmesan

1. Brush blanched asparagus with olive oil; grill over med.-high heat, turning frequently, for about 5 min., or until lightly browned and tender. Season with salt and pepper; cool. Cut asparagus at an angle into pieces; reserve.

2. Mix lemon juice, garlic, crushed red pepper, and salt; whisk in 1⁄4 cup oil; reserve.

3. Per order, divide mushrooms and asparagus into portions. Toss with about 1⁄2 tbsp. of vinaigrette; arrange on a serving plate. Garnish with shavings of Parmesan.