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

Fill Up Delicious Side

PHOTO: Emeril?s Pan-Roasted Asparagus
Difficulty: Easy
Cook Time: min

There's nothing like fresh vegetables for dinner. Fill up on them with this Emeril recipe.


  • 3 tablespoons olive oil
  • 1 large shallot, sliced crosswise into rings
  • 1 pound asparagus, woody portion of stems 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
  • 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

    Recipe Summary

    Main Ingredients: olive oil, mushrooms, asparagus, cherry tomatoes, shiitake mushrooms

    Course: Appetizer/Starter, Side Dish

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