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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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