Recipe - Herbed Asparagus With Shiitakes And Parmesan

2 pound ASPARAGUS pencilthin
8 ounce Shiitake mushrooms
One fourth cup (One half stick) unsalted butter
One fourth cup Minced shallots
1 tablespoon Finely chopped parsley
1 tablespoon Chopped basil
1 dr Salt to taste
1 teaspoon Freshly cracked black pepper
5 ounce 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 One fourth 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 ovendproof individual serving platters or gratin or
to a large ovenproof 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini