Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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