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Asparagus With Ginger & Black Bean Vinaigrette

Here's how you make Asparagus With Ginger & Black Bean Vinaigrette
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  • Servings: 4
  • Prep: 15m
  • Cook: 25m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 360 grams asparagus (24 stalks)
  • 8 ounces mushrooms (shitake mushrooms, stemmed)
  • 2 tablespoons olive oil
  • FOR GINGER & BLACK BEAN VINAIGRETTE
  • 1/2 cup rice wine (mirin, or sweet white vermouth)
  • 2 1/2 tablespoons minced ginger root (pickled, found in Asian section or markets, or can use fresh)
  • 1 tablespoons shallots, minced
  • 2 tablespoons low-sodium soy sauce
  • 5 tablespoons vinegar ( seasoned rice vinegar)
  • 1 1/2 teaspoons black bean sauce (fermented, found in Asian section or market)
  • 1/4 cup oil (neutral oil)
  • 1 tablespoon sesame chili oil
  • Lemon juice, splash of (fresh)
  • Kosher salt and freshly ground pepper
  • 4 ounces mixed greens ( baby green. Optional)
  • Red radishes, trimmed and sliced (1/4 to 1/2 bunch. Optional)
  • 1/2 tablespoon sesame seeds (toasted until lightly browned)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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