| 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
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”