Dana Treat – Treat Yourself
Polishing Off a Side Dish
Posted June 6, 2010
2 tbsp. olive oil
2 tbsp. soy sauce
1 tbsp. lemon juice
1 tbsp. rice vinegar
2 tbsp. chopped tarragon
Salt and freshly ground black pepper
1½ pounds fresh shiitake mushrooms, stemmed
2 pounds thin asparagus
Light a grill. In a small bowl, mix the olive oil, 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. (DT: I roasted them in a 400° oven until they had absorbed the marinade and were tender, about 10 minutes.) Transfer the shiitakes to a bowl; cut any large mushrooms into quarters.
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 about half the remaining dressing. Spoon the shiitakes over the asparagus followed by the rest of the dressing. Serve right away.
(Make ahead: The dressing, grilled shiitakes, 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 dressing to room temperature before serving.)
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