Recipe courtesy of Emeril Lagasse
Episode: Holiday Brunch
Print
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 3 tablespoons olive oil
  • 1 large shallot, sliced crosswise into rings
  • 1 pound asparagus, woody portion of spears removed
  • 4 ounces shiitake mushrooms, wiped clean, stemmed and quartered
  • 2 ounces cherry or grape tomatoes, quartered
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon freshly grated Parmigiano-Reggiano cheese

Directions

Preheat the oven to 400 degrees F, if desired (oven optional).

Heat 2 tablespoons of the olive oil in a large oven-proof saute pan over medium-high heat. When the oil is hot, add the shallot and cook for 30 seconds. Add the asparagus and cook for 3 minutes. Push the asparagus to one side of the pan, and add the remaining 1 tablespoon olive oil and the shiitake mushrooms. Cook for 3 to 4 minutes, allowing the mushrooms to brown. Add the tomatoes and thyme, and cook for another 2 minutes, tossing the ingredients together to combine.

If roasting in the oven, transfer the pan to the oven and cook for 3 to 4 minutes, or until the asparagus is crisp-tender, if desired

Transfer the asparagus mixture to a serving platter, garnish with the cheese, and serve immediately.

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Step-by-step photos

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