{"id":2238,"date":"2021-03-17T00:00:27","date_gmt":"2021-03-17T04:00:27","guid":{"rendered":"https:\/\/blogs.bsu.edu\/dlr\/?p=2238"},"modified":"2021-03-16T23:03:22","modified_gmt":"2021-03-17T03:03:22","slug":"dr-rutters-lantern-asparagus","status":"publish","type":"post","link":"https:\/\/blogs.bsu.edu\/dlr\/2021\/03\/17\/dr-rutters-lantern-asparagus\/","title":{"rendered":"Dr. Rutter’s Lantern Asparagus"},"content":{"rendered":"

By Dr. Rutter<\/p>\n

\"\"<\/p>\n

2 bunches of asparagus<\/p>\n

a pint of shiitake mushrooms<\/p>\n

2 tablespoons of sesame oil<\/p>\n

2 tablespoons of butter<\/p>\n

\u00bd cup of soy sauce<\/p>\n

1 teaspoon of black pepper<\/p>\n

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).<\/p>\n

Wash the asparagus and the shiitakes. Cut off the stems of the asparagus and slice the spears diagonally into inch-long pieces. Saut\u00e9 the asparagus on medium heat along with the sesame oil for approximately 5 minutes. Add the rinsed shiitake mushrooms, and saut\u00e9 these vegetables together with the soy sauce and butter for approximately 10 minutes.<\/p>\n

Serve as a side dish with friends or family who take as much pleasure from savory vegetables as you do.<\/p>\n","protected":false},"excerpt":{"rendered":"

By Dr. Rutter 2 bunches of asparagus a pint of shiitake mushrooms 2 tablespoons of sesame oil 2 tablespoons of butter \u00bd cup of soy sauce 1 teaspoon of black pepper 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 […]<\/p>\n","protected":false},"author":57,"featured_media":2239,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[580,2,582,573,607,1],"tags":[],"class_list":["post-2238","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-butter","category-featured","category-food","category-issue-8-food-studies","category-recipe","category-uncategorized"],"yoast_head":"\nDr. Rutter's Lantern Asparagus - The Digital Literature Review<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs.bsu.edu\/dlr\/2021\/03\/17\/dr-rutters-lantern-asparagus\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dr. Rutter's Lantern Asparagus - The Digital Literature Review\" \/>\n<meta property=\"og:description\" content=\"By Dr. Rutter 2 bunches of asparagus a pint of shiitake mushrooms 2 tablespoons of sesame oil 2 tablespoons of butter \u00bd cup of soy sauce 1 teaspoon of black pepper This recipe is inspired by Lantern, a restaurant in Chapel Hill, N.C., where I worked for several years. 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