Asparagus and Grilled Shiitake with Soy Vinaigrette
Adapted from Food and Wine
Serves 8-10 (not in my family)

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.)