Preheat oven to 350 degrees f.
Break the ends off of each asparagus spear and place in 9x9 roasting dish.
Place mushrooms in separate 9x9 roasting dish.
Sprinkle each with salt, pepper, and olive oil to coat.
Cook 20 minutes, stirring halfway through.

In the meantime, cook quinoa according to package, set aside to cool slightly.
Remove vegetables and cut each asparagus spear in half.
Scoop quinoa into bowl, top with mushrooms and a handful of asparagus spears.
Using a vegetable peeler, shave a few curls of hard Parmesan.