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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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
Ingredients:
2 Pound(s) ASPARAGUS pencil-thin
8 Ounce(s) Shiitake mushrooms
1/4 Cup(s) (1/2 stick) unsalted butter
1/4 Cup(s) Minced shallots
1 Tablespoon(s) Finely chopped parsley
1 Tablespoon(s) Chopped basil
1 Drop(s) Salt to taste
1 Teaspoon(s) Parmesan cheese shaved thin |
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