Ingredients Jump to Instructions ↓

  1. 2 lb ASPARAGUS pencil-thin

  2. 8 oz Shiitake mushrooms

  3. 1/4 c (1/2 stick) unsalted butter

  4. 1/4 c Minced shallots

  5. 1 tb Finely chopped parsley

  6. 1 tb Chopped basil

  7. 1 dr Salt to taste

  8. 1 ts Freshly cracked black pepper

  9. 5 oz Parmesan cheese shaved thin

Instructions Jump to Ingredients ↑

  1. Add asparagus to boiling pan of salted water.

  2. Simmer until tender, about 1 minute. .

  3. Drain; pat dry.

  4. Meanwhile, remove and discard mushroom stems; Cut mushrooms into 1/4 inch strips.

  5. Melt butter in large heavy skillet, add shallots; cook over medium heat, stirring frequently until golden brown.

  6. Add asparagus and mushrooms; cook 2 minutes, add herbs, salt and pepper; cook an additional minute.

  7. 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.

  8. Top with Parmesan; place platter under hot broiler until cheese is slightly melted, about 2 minutes.

  9. Serve immediately.


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