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Asparagus or bean salad
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| 1.5 lb | beans |
| asparagus, alternative | |
| Please note asparagus can be substituted throughout recipe when it says beans. Use one or the other. | |
| 4 oz | shiitake mushrooms optional |
| 1/2 C | grated Parmesan |
| 1/4 C | olive oil |
| 1 T | butter |
| 1/4 C | Italian parsley chopped |
| Pinch | fresh basil |
| oregano minced | |
| Pinch | red pepper flakes |
| 1/2 C | plain bread crumbs optional |
| 8 | peeled garlic cloves |
In a saucepan bring 5 C water to a boil with 1 T salt, add fresh beans with stems and ends removed. Boil 4-5 mins until slightly tender and not overlooked.when tender shock beans in a bowl of ice cold water to prevent over cooking and maintain color. Remove after 30 seconds and let drain in a colander.
In a large frying pan heat the garlic cloves and mushrooms in the olive oil until the garlic is toasted looking.
Crush garlic into the oil with a fork and add to cooled beans. Add parsley, butter and remaining ingredients. Toss with cheese and bread crumbs and serve when butter is melted.
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