Italian Asparagus Salad

1 pound asparagus
1/2 pound mushrooms, thinly sliced
1/4 cup chopped fresh herbs, such as parsley, tarragon and chives
1 cup baby arugula
3 tablespoons fresh lemon juice
Salt and freshly ground pepper to taste
1 small garlic clove, minced or pureed
4 tablespoons extra virgin olive oil
1 ounce slivered Parmesan
1. Steam the asparagus for three to five minutes, depending on how thick the stalks are. It should be tender but still have some bite. Rinse with cold water, and drain for a minute on a kitchen towel. Cut into 1-inch lengths. Place in a salad bowl, and toss with the mushrooms, herbs and arugula.
2. Whisk together the lemon juice, salt and pepper, garlic and olive oil. Toss with the asparagus mixture and the slivered Parmesan, and serve.
This is a variation of the recipe that was in the New york Times recently--exceptionally good--the quality of the Parmesan should be quite good, as should the olive oil, but the bright sourness of the lemon, the subtle flavor of the asparagus, the olive oil making the mushrooms slightly soft, and the sharpness of the cheese and garlic, it all works wonderfully together to make a wonderful salad.