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Herbed asparagus w/shiitakes & parmesan
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| Artist: |
_ |
| Categories: |
Asparagus, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | ASPARAGUS pencil-thin | | 8
| oz | Shiitake mushrooms | | 1/4
| cup | (?stick) unsalted butter | | 1/4
| cup | Minced shallots | | 1
| tbsp | Finely chopped parsley | | 1
| tbsp | Chopped basil | | 1
| drop | Salt to taste | | 1
| tsp | Freshly cracked black pepper | | 5
| oz | Parmesan cheese shaved thin |
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Procedures:
| 1 | Add asparagus to boiling pan of salted water. | | 2 | Simmer until tender, about 1 minute..drain; pat dry. | | 3 | Meanwhile, remove and discard mushroom stems; cut mushrooms into ?inch strips.?melt butter in large heavy skillet, add shallots; cook over medium heat, stirring frequently until golden brown. | | 4 | 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. | | 5 | Top with parmesan; place platter under hot broiler until cheese is slightly melted, about 2 minutes. | | 6 | Serve immediately |
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