Cream of Asparagus
INGREDIENTS:
2 lb ASPARAGUS pencil-thin 1 tb Chopped basil
8 oz Shiitake mushrooms 1 dr Salt to taste
1/4 c (1/2 stick) unsalted butter 1 ts Freshly cracked black pepper
1/4 c Minced shallots 5 oz Parmesan cheese shaved thin
1 tb Finely chopped parsley
2 lb ASPARAGUS pencil-thin 1 tb Chopped basil
8 oz Shiitake mushrooms 1 dr Salt to taste
1/4 c (1/2 stick) unsalted butter 1 ts Freshly cracked black pepper
1/4 c Minced shallots 5 oz Parmesan cheese shaved thin
1 tb Finely chopped parsley
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