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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
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
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