Break off the tough woody ends of the asparagus and discard. Cut the asparagus into 1 1/2 pieces on an angle. Bring water to boil and add pinch of salt and 1 tablespoon of the olive oil. Blanch the asparagus a couple of minutes until barely tender. Drain and rinse. Place in a bowl with the onions.
Heat a frying pan and add the remaining 1 tablespoon of oil, the garlic, and the mushrooms. Saute 2-3 minutes until just tender, allow to cool,and add to the asparagus and onion. Add the cheese and the grated egg.
Combine the ingredients for the dressing and add to the bowl. Toss together and serve.