| 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 |
tb |
Finely chopped parsley |
| 1 |
tb |
Chopped basil |
| 1 |
dr |
Salt to taste |
| 1 |
ts |
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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