Asparagus With Ginger & Black Bean Vinaigrette

Step 1

In a large pot of salted boiling water, blanch the asparagus until crisp-tender, 5-6 minutes. Place in an ice bath to cool, then drain again and pat dry with paper towels.

Step 2

Put the mushrooms in a bowl and coat with olive oil. Grill the mushrooms, turning frequently until browned, about 6-8 minutes.

To Make the Vinaigrette

Step 3

In a small saucepan, simmer the mirin or vermouth to reduce it by half.

Step 4

In a small bowl, combine the ginger, shallot, soy sauce, vinegar, reduced mirin, and black bean sauce. Gradually whisk in both oils. Add the lemon juice and season with salt and pepper.

Step 5

To serve either serve as a side or use the greens and radishes to serve as a salad by, arranging the greens on salad plates. Place 5 asparagus spears on each plate. Vigorously whisk the vinaigrette and spoon it over the top of the asparagus.

Step 6

Place the mushrooms around the rims of the plates.

Step 7

Save the remaining vinaigrette for other uses.