Heat oil over medium heat in a large saute pan, preferably one that can transfer to the oven. Wash and trim the asparagus and make sure mushrooms are clean. Peel and slice shallots and mince garlic.

When oil is shimmering but not smoking, add shallots and let them cook in the oil for 1-2 minutes. Add minced garlic and red pepper flakes and cook for an additional minute, stirring often to prevent sticking. Add broth, mushrooms, asparagus, salt and pepper and stir to combine. Cover the pan with a lid and let cook for 2-3 minutes to soften the asparagus.

Remove lid and stir well, cooking for an additional 2 minutes to allow the moisture in the pan to mostly cook off. Stir occasionally.

When there is little liquid left in the pan, top with grated cheese. The cheese will melt because the pan is still hot and this dish is ready to eat right now! However, if you like the cheese to get a little browned and are using an oven safe pan, transfer under the broiler for a minute or two. Serve hot and enjoy!!