Herbed Asparagus with Shiitakes and Parmesan

• 2 pounds asparagus pencil thin
• 8 ounces mushrooms, shiitake
• 1/4 cup butter
• 1/4 cup shallots minced
• 1 tablespoon parsley leaves finely chopped
• 1 tablespoon basil chopped
• 1 x salt to taste
• 1 teaspoon black pepper freshly cracked
• 5 ounces parmesan, parmigiano-reggiano cheese, grated shaved thin

1. Add asparagus to boiling pan of salted water.
2. Simmer until tender, about 1 minute.
3. Drain; pat dry.
4. Meanwhile, remove and discard mushroom stems.
5. Cut mushrooms into 1/4 inch strips.
6. Melt butter in large heavy skillet, add shallots, cook over medium heat, stirring frequently until golden brown.
7. Add asparagus and mushrooms, cook 2 minutes, add herbs, salt and pepper, cook an additional minute.
8. Transfer asparagus to oven-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.
9. Top with Parmesan; place platter under hot broiler until cheese is slightly melted, about 2 minutes.
10. Serve immediately.

thin, mushrooms, butter, shallots, parsley, basil, salt, black pepper, parmesan

Taken from recipeland.com/recipe/v/herbed-asparagus-shiitakes-parm-39657 (may not work)