Herbed asparagus w/shiitakes & parmesan
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | ASPARAGUS pencil-thin |
| 8 | ounces | Shiitake mushrooms |
| ¼ | cup | (1/2 stick) unsalted butter |
| ¼ | cup | Minced shallots |
| 1 | tablespoon | Finely chopped parsley |
| 1 | tablespoon | Chopped basil |
| 1 | drop | Salt to taste |
| 1 | teaspoon | Freshly cracked black pepper |
| 5 | ounces | Parmesan cheese shaved thin |
Directions
Add asparagus to boiling pan of salted water.
Simmer until tender, about 1 minute..Drain; pat dry. Meanwhile, remove and discard mushroom stems; Cut mushrooms into ¼ inch strips.
Melt butter in large heavy skillet, add shallots; cook over medium heat, stirring frequently until golden brown. Add asparagus and mushrooms; cook 2 minutes, add herbs, salt and pepper; cook an additional minute.
Transfer asparagus to ovend-proof individual serving platters or gratin or to a large oven-proof platter, keeping stalks in an even row so they can be served easily; sprinkle with shiitakes. Top with Parmesan; place platter under hot broiler until cheese is slightly melted, about 2 minutes. Serve immediately. from Chef John Shirk, Bella Luna Restaurant, Moreland Hills, Ohio