I love asparagus, done just about every way. I wanted to do a nice, light asparagus, with a bit of crisp to it. This time around, I decided to broil the asparagus spears and dress it in the shiitake mushroom butter after being broiled. If you are highly sensitive to amines, skip this recipe or reduce the amount of mushroom. Please know and respect your own amine thresholds.
1 bundle asparagus, tough ends snapped off
2 shiitake mushrooms, sliced thin
1 Tbsp Italian parsley, minced
1 1/2 Tbsp butter
1 tsp safflower oil
salt & pepper to taste
- On a cookie sheet, arrange asparagus. Put under top rack on broil for 3 minutes. Flip asparagus, and cook for another 3 minutes.
- In a small pan, heat butter and oil on medium high. Add shiitake mushrooms and parsley. Cook, stirring frequently, until mushrooms start to crisp on the edges. Turn off heat.
- When asparagus are done, remove from heat and transfer to a bowl or plate.
- Squeeze oil out of the mushroom and parsley, and drizzle over the asparagus.
- Toss asparagus until well coated.
- Arrange asparagus on serving plate with mushrooms and parsley over the center.
- Crack sea salt and pepper over the top.
Very Low Amine: asparagus, salt, black pepper, parsley
Low Amine: butter, safflower oil
Very High Amine: shiitake mushrooms
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