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