Asparagus And Grilled Shiitake With Soy Vinaigrette


  • 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


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. Favicon
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