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Asparagus and Grilled Shiitake with Soy Vinaigrette
© Lucy Schaeffer

Asparagus and Grilled Shiitake with Soy Vinaigrette

  • TOTAL TIME: 45 MIN
  • SERVINGS: 8 to 10
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

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.

  1. 2 tablespoons extra-virgin olive oil, plus more for drizzling
  2. 2 tablespoons soy sauce
  3. 1 tablespoon fresh lemon juice
  4. 1 tablespoon rice vinegar
  5. 2 tablespoons chopped tarragon
  6. Salt and freshly ground pepper
  7. 1 1/2 pounds shiitake mushrooms, stemmed
  8. 2 pounds thin asparagus
  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.
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