Asparagus With Ginger & Black Bean Vinaigrette
March 30, 2019
"Grilled asparagus flavored by a full-flavored Asian vinaigrette, adding a sweet edge to its spicy, salty, and tart flavors."
- FOR GINGER & BLACK BEAN VINAIGRETTE
- Serving Size: 1 (1012.9 g)
- Calories 548.3
- Total Fat - 31 g
- Saturated Fat - 5 g
- Cholesterol - 129.1 mg
- Sodium - 1148.9 mg
- Total Carbohydrate - 46.5 g
- Dietary Fiber - 18.6 g
- Sugars - 17 g
- Protein - 33.9 g
- Calcium - 222.6 mg
- Iron - 19.2 mg
- Vitamin C - 49.8 mg
- Thiamin - 1.3 mg
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.
Put the mushrooms in a bowl and coat with the olive oil. Grill the mushrooms, turning frequently until browned, about 6-8 minutes.
To Make the Vinaigrette
In a small saucepan, simmer the mirin or vermouth to reduce it by half.
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.
To serve, arrange 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.
Place the mushrooms around the rims of the plates.
Save the remaining vinaigrette for other uses.
Tips & Variations
No special items needed.