Ingredients
- 1/2 stick
- 1/4 shallots (minced)
- 700 gr asparagus pencil (thin)
- 140 gr parmesan cheese shaved (thin)
- 80 gr shiitake mushrooms
- 3 gr cracked black pepper (freshly)
- 2 gr parsley (finely chopped)
- 2 gr basil (chopped)
mushrooms into 1 cm 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
