Categories: Vegetables 
      Yield: 6 servings 
  
      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