Recipe courtesy of Reed Hearon
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4 to 6 servings



Preheat the oven to 550 degrees fahrenheit (or the highest setting).

Break the tough ends off the asparagus or trim the Belgian endive and slice it lengthwise into 8 wedges.

Place the mushrooms in a gratin or other baking dish with the asparagus or endive, the onion, garlic, and thyme. Toss with the olive oil and sprinkle with salt and pepper. Roast the vegetables, turning a few times to ensure even browning, for about 20 minutes, or until tender when pierced with fork.

Transfer the vegetables and their cooking juices to a salad bowl and add the vinegar and a little more salt and pepper if needed. Toss well, taste for seasoning, and add the greens. Toss well. Scatter the Parmigiano on top and serve at once.

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