Herbed Asparagus with Shiitakes & Parmesan
Herbed Asparagus with Shiitakes and Parmesan recipe
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
asparagus
|
|
| 8 | ounces |
mushrooms, shiitake
|
|
| ¼ | cup |
butter
|
|
| ¼ | cup |
shallots
minced |
*
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | tablespoon |
basil
chopped |
|
| 1 | drop |
salt
|
*
|
| 1 | teaspoon |
black pepper
|
|
| 5 | ounces |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
asparagus
|
|
| 231.2 | ml/g |
mushrooms, shiitake
|
|
| 59 | ml |
butter
|
|
| 59 | ml |
shallots
minced |
*
|
| 15 | ml |
parsley leaves
chopped |
|
| 15 | ml |
basil
chopped |
|
| 1 | drop |
salt
|
*
|
| 5 | ml |
black pepper
|
|
| 144.5 | ml/g |
Parmesan cheese
grated |
|
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 ¼ 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 oven-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.
