Grilled Asparagus and Portobellos with Shallot and Soy Dressing

By courtneyepowell

Perfect alongside any protein.

Ingredients

• 1 shallot, peeled and finely minced
• 1 t brown rice vinegar
• 5 drops ume plum vinegar
• 1 t xylitol
• 1 t soy sauce
• 2 t water
• 1 T toasted sesame oil
• 1 t fresh squeezed lime juice
• tiny pinch coarse sea salt
• EVOO
• 3 portobello mushrooms
• 1 bunch asparagus, ends trimmed
• 2 t toasted black sesame seeds

Details

Servings 4

Preparation

Step 1

Whisk together shallot, vinegars, xylitol, soy sauce, water, sesame oil, lime juice and salt. Taste for seasoning, adding a pinch more salt or a bit more lime if necessary. Set vinaigrette aside.

Meanwhile, heat grill or grill pan over med-low heat and brush with olive oil. Grill portobellos, cap side down, until quite soft, about 20 mins. While they're grilling, steam asparagus for 3 mins. Once the mushrooms are really soft, turn the heat to high, throw the asparagus on the grill or grill pan alongside the mushrooms and grill until all vegetables are nicely marked on all sides, just about 1 min per side.

Thinly slice mushrooms and asparagus and arrange on a platter. Evenly drizzle with the dressing, sprinkle with toasted sesame seeds and serve.