Asparagus and Grilled Shiitake with Soy Vinaigrette

This early-summer side dish is based on a recipe from Jean-Georges Vongerichten's New York restaurant Perry Street, where the cooks top it with a runny poached egg. At the pig roast, Vongerichten sprinkled the dish with garlicky chive blossoms.

 

Slideshow:  More Grilled Vegetable Recipes

 

  • Total Time:
  • Servings: 8 to 10

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Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon rice vinegar
  • 2 tablespoons chopped tarragon
  • Salt and freshly ground pepper
  • 1 1/2 pounds shiitake mushrooms, stemmed
  • 2 pounds thin asparagus

How to make this recipe

  1. Light a grill. In a small bowl, mix the 2 tablespoons of olive oil with the soy sauce, lemon juice, vinegar and tarragon and season with salt and pepper.
  2. Brush the shiitake with 2 tablespoons of the soy vinaigrette; season with salt and pepper. Grill over moderate heat, turning once, until just tender, about 6 minutes. Transfer the shiitake to a bowl; cut any large shiitake into quarters. Add 4 tablespoons of the soy vinaigrette and toss to coat.
  3. Bring a large skillet of salted water to a boil. Fill a large bowl with ice water. Add the asparagus to the skillet and cook until crisp-tender, about 3 minutes. Transfer to the ice water to cool. Drain and pat dry with paper towels.
  4. Arrange the asparagus on a platter. Drizzle with olive oil and season with salt and pepper. Spoon the shiitake over the asparagus, drizzle any remaining vinaigrette on top and serve right away.

Make Ahead

The tarragon-soy vinaigrette, grilled shiitake and blanched asparagus can each be refrigerated separately overnight. Reheat the shiitake in a 400° oven for about 4 minutes and bring the asparagus and vinaigrette to room temperature before assembling and serving.

Contributed By Photo © Lucy Schaeffer Published June 2008

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