Preparation:
Preheat oven to 375°ree; F. Brush shiitake with olive oil and
sprinkle with vinegar, salt, and pepper to taste. Wrap in foil and
roast for 20 minutes. Let cool and cut into quarters.
Blanch asparagus in boiling salted water for 4 minutes, drain, and
plunge into a bowl of ice water. Cut into 1/2-inch pieces.
In a nonstick ovenproof skillet sauté onions, shiitake, and
asparagus in canola oil over moderately high heat for 1 minute.
Add
eggs and cook, stirring, for 1 minute. Place in 375°ree; F. oven
for
3 minutes, or until set. Slide onto a serving plate and sprinkle
with Fontina and thyme.
(Red Wine Onions)
In a skillet sauté onions in oil over moderately high heat until
soft. Add wine, port, and sugar and bring to a simmer. Cook over
moderate heat until liquid evaporates. Season with salt and
pepper. |
