| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 6 | Servings | |
INGREDIENTS
| 2 | lb | ASPARAGUS pencil-thin |
| 8 | oz | Shiitake mushrooms |
| 1/4 | c | 1/2 stick unsalted butter |
| 1/4 | c | Minced shallots |
| 1 | T | Finely chopped parsley |
| 1 | T | Chopped basil |
| 1 | Salt to taste | |
| 1 | t | Freshly cracked black pepper |
| 5 | oz | Parmesan cheese shaved thin |
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 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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