Herbed Asparagus W/Shiitakes & Parmesan

This elegant side dish transforms simple spring asparagus into a luxurious treat with the earthy depth of shiitake mushrooms and the nutty richness of Parmesan cheese. The pencil-thin spears remain crisp-tender, providing a delightful crunch that contrasts beautifully with the savory, buttery sauce. Fresh herbs like basil and parsley add a bright, aromatic finish that cuts through the richness. Perfect for a Sunday brunch, a light vegetarian dinner, or as an impressive addition to a holiday spread. It comes together quickly, making it an ideal choice for weeknight meals when you want something sophisticated yet effortless. The combination of textures and flavors ensures every bite is satisfying and memorable.

Cooking Method: Baking, Boiling, Stewing

Cuisine: American

Courses: Breakfast

Difficulty: Intermediate

Servings: 6

Calories: 196.9

Dietary: Gluten-free, Vegetarian

Description

This elegant side dish transforms simple spring asparagus into a luxurious treat with the earthy depth of shiitake mushrooms and the nutty richness of Parmesan cheese. The pencil-thin spears remain crisp-tender, providing a delightful crunch that contrasts beautifully with the savory, buttery sauce. Fresh herbs like basil and parsley add a bright, aromatic finish that cuts through the richness. Perfect for a Sunday brunch, a light vegetarian dinner, or as an impressive addition to a holiday spread. It comes together quickly, making it an ideal choice for weeknight meals when you want something sophisticated yet effortless. The combination of textures and flavors ensures every bite is satisfying and memorable.

Ingredients

2 lbs ASPARAGUS pencil-thin
1 tablespoons Chopped basil
8 oz Shiitake mushrooms 1 dr Salt to taste
1/4 cups (1/2 stick) unsalted butter
1 teaspoons Freshly cracked black pepper
1 tablespoons Finely chopped parsley

Directions

1
Bring a large pot of salted water to a boil. Add the asparagus and blanch for 1-2 minutes until tender-crisp. Drain and pat dry with paper towels.
2
Remove the tough stems from the shiitake mushrooms and slice the caps into 1/4-inch strips.
3
Melt the butter in a large heavy skillet over medium heat. Add minced shallots (if available) and cook, stirring frequently, until golden brown.
4
Add the sliced shiitake mushrooms to the skillet. Cook for about 2 minutes until they begin to soften and release their aroma.
5
Add the blanched asparagus to the skillet. Toss to coat with the butter and mushrooms. Season with salt, pepper, chopped basil, and parsley. Cook for 1-2 minutes to heat through.
6
Transfer the asparagus mixture to an oven-proof platter, arranging the stalks in an even row. Top evenly with shaved Parmesan cheese.
7
Place the platter under a hot broiler for 1-2 minutes, watching closely, until the cheese is just melted and slightly bubbly.
8
Serve immediately while hot and the cheese is still melted.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 196.9kcal

% Daily Value *
Total Fat 13.2g21%
Saturated Fat 7.6g38%
Cholesterol 32.2mg11%
Sodium 14.8mg1%
Total Carbohydrate 15.5g6%
Dietary Fiber 6.8g28%
Sugars 8.3g
Protein 11.3g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: asparagus, shiitake, parmesan, vegetarian, side dish, spring, herbs, butter, sautÃÂ©, easy, healthy, quick, dinner, brunch, gluten-free, low-carb, vegetable, cheese, fresh, simple

Read it online: https://www.chefs-mate.com/recipe/herbed-asparagus-w-shiitakes-parmesan/