Herbed Asparagus W/Shiitakes & Parmesan

Recipe Ingredients

2 lbs	908g / 32oz	Asparagus pencil-thin
1 tablespoon	15ml	Chopped basil
8 oz	227g	Shiitake mushrooms
1		Salt to taste
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick)
1 teaspoon	5ml	Freshly cracked black pepper
1/4 cup	23g / 0.8oz	Minced shallots
5 oz	142g	Parmesan cheese shaved thin
1 tablespoon	15ml	Finely chopped parsley

Recipe Instructions

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 oven-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

Source:
Cooking Light, Jan/Feb 1993, page 80

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