Emeril shows how to make a delicious veggie side with a simple sautee and minimal spices.
In this installment of Fresh Food Fast, Emeril Lagasse shares his recipe for a delicious warm veggie side that is the perfect complement for just about any food. Or, for you veggie types, this could make for a hearty main course if served with a starch.
Asparagus is a veggie that gets overlooked too often; sometimes it gets buried in a veggie medley, or people had bad experiences with overcooked, limp asparagus in their youth. Whatever the reason, most people I know never think of asparagus when planning veggie sides. We all know brussel sprouts are totally the veggie of the moment anyways. With this side, Emeril pairs shiitake mushrooms and tomatoes with the asparagus to make a light, fresh veggie dish that goes with just about everything.
Whether you choose to finish your dish in the oven, or serve straight from the sautee, you can’t go wrong with this great side. Also, while Emeril recommends shaving the parmesan cheese over the dish, I personally recommend going with a more classic grating to really get a nice melt on the cheese. No matter how you do it, you can’t go wrong!
Here’s what you’ll need:
- 3 tablespoons olive oil
- 1 large shallot, sliced crosswise into rings
- 1 pound asparagus, woody portion of spears 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
