GRILLED ASPARAGUS & SHIITAKE LINGUINE
| 1 1/2 | Tablespoons | Dark sesame oil or toasted sesame oil | |
| 1 | Tablespoon | Fresh ginger | Peeled and minced |
| 1/4 | Teaspoon | Crushed red pepper | |
| 3 | Cloves | Garlic | Minced |
| 1 1/2 | Cups | Shiitake mushroom caps | Thinly sliced |
| 1/4 | Cup | Rice vinegar | |
| 1/4 | Cup | Low-sodium tamari | |
| 1/4 | Cup | Parsley | Minced |
| 1/4 | Cup | Pineapple juice | |
| 2 | Teaspoons | Sugar | |
| 1 | Pound | Asparagus spears | |
| 4 | Cups | Linguine | Hot cooked |
1. Heat oil in a large nonstick skillet. Add ginger, pepper, and garlic; cook 1 minute. Add mushrooms cook 2 minutes. Add vinegar and next 5 ingredients (vinegar through sugar); remove from heat.
2. Marinade trimmed asparagus in mushroom vinaigrette 5 to 10 minutes. Grill or broil asparagus 3 minutes or until lightly browned. Place asparagus on pasta, top with mushroom vinaigrette.
Please send any questions, comments, pointers, mistakes, or omissions
to masranch@vegcountry.com thanks!
Vegetarian Country home page.