Recipes

Asparagus and Grilled Shiitake with Soy Vinaigrette

Name: Asparagus and Grilled Shiitake with Soy Vinaigrette
Total time: 45 min
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; 1.5 pounds shiitake mushrooms (stemmed); 2 pounds thin asparagus

4.0

(5,408)

Add your rating & review

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

By

Jean-Georges Vongerichten

Updated on May 5, 2017

Asparagus and Grilled Shiitake with Soy Vinaigrette — Photo: © Lucy Schaeffer

Total Time:

45 mins

Yield:

8 to 10

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 ½ pounds shiitake mushrooms (stemmed)
2 pounds thin asparagus

Directions

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.
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.
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.
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.