Grilled Asparagus & Portobellos with Shallot & Ginger Dressing
This nutrient-packed side dish is perfect alongside any main dish - fish, meat or poultry.
Yield
4 servingsPrep
15 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
shallots
peeled and finely minced |
*
|
|
| 1 | teaspoon |
brown rice vinegar
|
* |
| 5 | drops |
plum vinegar
ume plum vinegar |
* |
| 1 | teaspoon |
maple syrup
|
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| 2 | teaspoons |
water
|
|
| 1 | tablespoon |
sesame oil
toasted |
|
| 1 | teaspoon |
lime juice
freshly squeezed |
|
| 1 | pinch |
sea salt
|
*
|
|
olive oil, extra-virgin
as needed |
*
|
||
| 3 | large |
mushrooms, portabello
|
*
|
| 1 | bunch |
asparagus
ends trimmed |
*
|
| 2 | teaspoons |
sesame seeds
black |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
shallots
peeled and finely minced |
*
|
| 5 | ml |
brown rice vinegar
|
* |
| 5 | drops |
plum vinegar
ume plum vinegar |
* |
| 5 | ml |
maple syrup
|
|
| 5 | ml |
soy sauce, tamari
|
|
| 1E+1 | ml |
water
|
|
| 15 | ml |
sesame oil
toasted |
|
| 5 | ml |
lime juice
freshly squeezed |
|
| 1 | pinch |
sea salt
|
*
|
| 1 | x |
olive oil, extra-virgin
as needed |
*
|
| 3 | large |
mushrooms, portabello
|
*
|
| 1 | bunch |
asparagus
ends trimmed |
*
|
| 1E+1 | ml |
sesame seeds
black |
|
Directions
Whisk together the shallot, vinegars, maple syrup, soy sauce, water, sesame oil, lime juice and salt. Taste and adjust seasoning as needed. Set aside.
Meanwhile, heat a grill pan over medium-low heat and brush with olive oil. Grill the mushrooms, cap side down, until quite soft (about 15 to 20 minutes).
While the mushrooms are grilling, steam the asparagus - don't oversteam, the asparagus should still be firm.
When done, turn the heat on the pan up, and throw the asparagus into the pan with the mushrooms.
Grill until all vegetables are nicely marked on all sides. When done, remove from pan.
Thinly slice the mushrooms and asparagus, drizzle with the dressing and sesame seeds and serve.
Adapted from 'It's All Good' by Gwyneth Paltrow and Julia Turshen
