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. Simmer until tender, about 1 minute..Drain; pat dry. Meanwhile, remove and discard mushroom stems; Cut mushrooms into 1/4 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 —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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