Pan-Roasted Asparagus with Shiitake Mushrooms and Cherry Tomatoes

  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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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

  1. Preheat the oven to 400 degrees F, if desired (oven optional).
  2. 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.
  3. 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
  4. Transfer the asparagus mixture to a serving platter, garnish with the cheese, and serve immediately.

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