Asparagus and Grilled Shiitake with Soy Vinaigrette

By BobD

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.

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 1/2 pounds shiitake mushrooms, stemmed
• 2 pounds thin asparagus

Preparation

Step 1

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.