Herbed asparagus w/shiitakes and 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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