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 oven-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