Serves 1-2
1 bunch thick peeled asparagus
2 each fresh porcini mushrooms, whole
Small handful of grated Parmesan
2 tablespons Extra Virgin Olive Oil
Juice of 1/2 of a lemon
Block of Parmesan, use as needed
Kosher Salt and black pepper
Coat the asparagus with 1 tbsp. olive oil. Season it with salt and pepper, and the grated Parmesan. Place the asparagus on a baking sheet and bake at 400 degrees until the asparagus is tender and browned, about 20-30 minutes.
Remove it from the oven and place on a plate. With a Japanese Mandolin, thinly shave the porcini mushroom over the top. Squeeze the lemon over the vegetables along with the rest of the oil. With a peeler, shave some of the Parmesan over the top as a garnish. Serve at once.
Recipe by Todd English