Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons soy sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon rice vinegar
- 2 tablespoons chopped tarragon
- Salt and freshly ground pepper
- 1 1/2 pounds shiitake mushrooms, stemmed
- 2 pounds thin asparagus
Description
This Early-summer Side Dish Is Based On A Recipe From Jean-Georges Vongerichten's New York Restaurant Perry Street, Where The Cooks Top It With A Runny Poached Egg. At The Pig Roast, Vongerichten Sprinkled The Dish With Garlicky Chive Blossoms.
Recipe.com
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter