Lantern Asparagus 

Dr. Emily Ruth Rutter

Asparagus 
Shiitake mushrooms
Sesame oil 
Butter
Soy sauce 
Black pepper

2 Bunches
1 Pint
2 Tablespoons
2 Tablespoons
1/2 Cup
1 Teaspoon

This recipe is inspired by Lantern, a restaurant in Chapel Hill, N.C., where I worked for several years. 

Typically, a soft-boiled egg would be placed on top, but I am squeamish about egg yolks (I know, I know). 

1. Wash the asparagus and the shiitakes. 

2. Cut off the stems of the asparagus and slice the spears diagonally into inch-long pieces. 

3. Sauté the asparagus on medium heat along with the sesame oil for approximately 5 minutes. 

4. Add the rinsed shiitake mushrooms, and sauté these vegetables together with the soy sauce and but-

ter for approximately 10 minutes. 

Serve as a side dish with friends or family who take as much pleasure savory vegetables as you do.

Description: Bundle of aspargus sits in 
bowl on right side, cut off by picture. The 
bowl is on a wooden cutting board. 

Photo by Stephanie Studer on Unsplash  

Recipe

Rutter | 26