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 T Finely chopped parsley

  6. 1 T Chopped basil

  7. 1 dr Salt to taste

  8. 1 t 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


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