Grilled Asparagus & Portobellos with Shallot & Ginger Dressing

Name: Grilled Asparagus and Portobellos with Shallot and Ginger Dressing
Yield: 4
Cuisine: Fusion
Ingredients: shallots; brown rice vinegar; plum vinegar; maple syrup; soy sauce, tamari; water; sesame oil; lime juice; sea salt; olive oil, extra-virgin; mushrooms, portabello; asparagus; sesame seeds

Submitted by LASrecipes

This nutrient-packed side dish is perfect alongside any main dish - fish, meat or poultry.

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

40 min

Ingredients

SHALLOTS
peeled and finely minced *

TEASPOON BROWN RICE VINEGAR *

DROPS PLUM VINEGAR
ume plum vinegar *

TEASPOON MAPLE SYRUP

TEASPOON SOY SAUCE, TAMARI

TEASPOONS WATER

TABLESPOON SESAME OIL
toasted

TEASPOON LIME JUICE
freshly squeezed

PINCH SEA SALT *

OLIVE OIL, EXTRA-VIRGIN
as needed *

LARGE MUSHROOMS, PORTABELLO *

BUNCH ASPARAGUS
ends trimmed *

TEASPOONS 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