Title: Herbed Asparaugs with Shiitakes & Parmesan
Categories: Vegetable Mushroom Cheese
Yield: 6 Servings
| 2 | lb | ASPARAGUS pencil-thin |
| 8 | oz | Shiitake mushrooms |
| 1/4 | c | (1/2 stick) unsalted butter |
| 1/4 | c | Minced shallots |
| 1 | tb | Finely chopped parsley |
| 1 | tb | Chopped basil |
| 1 | dr | Salt to taste |
| 1 | ts | Freshly cracked black pepper |
| 5 | oz | Parmesan cheese shaved thin |
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