Roasted Mushroom and White Asparagus or Endive Salad

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10 white asparagus spears or 2 heads

Belgian endive

1 pound assorted mushrooms, such as chanterelle, oyster, lobster, shiitake, button, and/or portobello, cleaned and cut into bite-sized pieces

1 large red onion, cut into 8 wedges

1 garlic clove, bruised

2 sprigs thyme or 1 teaspoon dried thyme

1/4 cup extra virgin olive oil

Kosher or sea salt and freshly cracked black pepper

2 tablespoons red wine vinegar

1 bunch frisee, cut into bite-sized pieces

1 bunch arugula, torn into bite-sized pieces (about 2 cups)

2 ounces shaved Parmigiano-Reggiano