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. More Grilled Vegetable Recipes
Recipe Summary test
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.