Side Pannel
Herbed Asparagus W/shiitakes and Parmesan
Herbed Asparagus W/shiitakes and Parmesan
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 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
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
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
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