Herbed Asparagus W/shiitakes & Parmesan Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: ASPARAGUS pencil-thin,
8 ounce: Shiitake mushrooms,
1/4 cup: , (1/2 stick) unsalted butter
1/4 cup: Minced shallots,
1 tbsp: Finely chopped parsley,
1 tbsp: Chopped basil,
1: dr Salt to taste,
1 tsp: Freshly cracked black pepper,
5 ounce: 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Vegetables