Open Face Lasagna with Morel Mushrooms and Asparagus

Ingredients

• 1 1/2 pounds wild or morel mushrooms, or mushrooms of your choice
• 1/4 cup olive oil, plus more for drizzling
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Pinch of chile flakes
• 1/2 cup shallots, finely chopped
• 16 asparagus spears, trimmed and cut into 2-inch pieces
• 1 tablespoon finely chopped garlic
• 1 cup dry white wine
• 1 tablespoon unsalted butter
• 4 lasagna sheets
• 12 ounces Taleggio or triple cream cow's milk cheese of your choice
• 2 ounces Parmesan cheese, grated, plus more for garnish
• 1/2 cup fresh basil, shredded

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