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
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
