The Shed at Glenwood

Since opening in 2008, The Shed at Glenwood has been a favorite of Atlantans for lunch, brunch and dinner due to executive chef Lance Gummere's expert and innovative style (especially when it comes to the famous sliders).  Gummere invites us into his Ormewood Park home to demonstrate one of his favorite dishes to make for his family.  With his simple recipe, you can even make it for yourself:

New York Strip Steak with Button Mushrooms and Asparagus

 Cook time:  5-7 minutes

What you'll need:

6 oz. New York strip steak

1 yellow onion, peeled

1 clove garlic

1 sprig rosemary

8 oz. button mushrooms

1 bundle asparagus, peeled

kosher salt and pepper

2 tbsp. canola/baking oil

2 tbsp. extra virgin olive oil 

sprinkle of chopped parsley

To make:

Steak and mushrooms:  Heat 2 tbsp baking oil in a stovetop frying pan.  Sear steak, adding garlic (chopped in half), rosemary and onion.  Baste steak with oil in pan, turn steak after 1 and 1/2 minutes; continue basting.  After searing and basting steak for 3 to 4 minutes, remove the steak from the pan and let it sit on a cutting board.  Keep remaining oil from steak in the pan and add mushrooms to the pan.  Cook mushrooms until well-browned — about 5 to 6 minutes — adding a sprinkle of kosher salt. Sprinkle mushrooms with chopped parsley.

Asparagus:  Boil 3 cups water on the stovetop.  Add asparagus and boil for 40 seconds.  Drain asparagus and toss it with 2 tbsp extra virgin olive oil.  Add kosher salt to taste.

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