Asparagus And Oyster Mushroom Gratins With Spinach Chiffonade

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2 lb. asparagus, trimmed

2 Tbs. olive oil, divided, plus more for brushing ramekins

4 oz. oyster mushrooms, torn into 1/2-inch pieces (1 cup)

1/4 cup low-fat milk

2 large eggs, lightly beaten

3/4 cup grated Gruyère or Swiss cheese

8 large spinach leaves

2 tsp. lemon-infused oil for garnish, optional

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