Emeril's Pan-Roasted Asparagus with Shiitake Mushrooms and Cherry Tomatoes

Ingredients

Cooking Directions

Preheat the oven to 400°F.

Heat 2 tablespoons of the olive oil in a large ovenproof sauté 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 the thyme, and cook for another 2 minutes, tossing the

ingredients together.

Transfer the pan to the oven and cook for 3 to 4 minutes, or until the asparagus is crisp-tender.

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

This recipe was styled by chef Karen Pickus for Good Morning America.

Recipe courtesy Emeril Lagasse, from Emeril 20-40-60: Fresh Food Fast, Harper Studio Publisher, New York, 2009, copyright MSLO, Inc., all rights reserved