- 6
Ingredients
- 5 ounces Parmesan cheese, thinly shaved with vegetable peeler (about 3 1/2 cups shavings)
- 1 1/2 cups water
- 5 tbs minced shallots, divided (from about 2 large)
- 2 tbs Champagne vinegar or white wine vinegar
- 1 pound large green asparagus spears, trimmed, thick stalks peeled
- 1 pound large white asparagus spears, trimmed, thick stalks peeled
- 2 tbs olive oil, divided
- 12 oz oyster mushrooms, thinly sliced
- Cracked black peppercorns
- Pea sprouts (optional)
Preparation
Step 1
Bring cheese and 1 1/2 cups water to simmer in medium saucepan over medium heat. Simmer until milky liquid forms, stirring occasionally, about 10 minutes. Strain into small saucepan; discard solids in strainer. Boil over high heat until reduced to 1/2 cup, about 8 minutes Transfer to small bowl. Add 2 tablespoons shallots and vinegar. Season dressing with salt and pepper.
Cook all asparagus in large pot of boiling salted water 1 minute. Transfer to large bowl of ice water to cool completely. Drain.
DO AHEAD Dressing and asparagus can be made 1 day ahead.
Cover and chill dressing. Wrap asparagus in paper towels, then plastic, and chill. Bring dressing to room temperature before using.
Preheat oven to 350°F. Place asparagus on rimmed baking sheet. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Toss; arrange in single layer on sheet. Roast until crisp-tender, about 10 minutes. Meanwhile, heat remaining 1 tablespoon oil in large skillet over medium heat. Add remaining 3 tablespoons shallots and mushrooms and saute until mushrooms begin to wilt, about 5 minutes.
Divide asparagus among plates.
Spoon mushroom mixture over. Drizzle with Parmesan dressing and sprinkle with cracked black pepper. Garnish with pea sprouts, if desired.