Ingredients

1 1/2 tablespoons dark sesame oil1 tablespoon minced peeled fresh ginger1/4 teaspoon crushed red pepper3 garlic cloves minced1 1/2 cups thinly sliced shiitake mushroom caps (about one 3 1/2 oz. pakage)1 cup sliced button mushrooms (about 3 oz)1/4 cup rice vinegar1/4 cup low sodium soy sauce1/4 cup minced fresh parsley1/4 cup pineapple juice2 tablespoons water2 teaspoons sugar1 pound asparagus spears4 cups hot cooked linguine (about 8 oz. uncooked)1. Heat oil in a large non- stick skillet. Add ginger, crushed red pepper and garlic; cook 1 minute. Add mushrooms; cook 2 minutes. Add vinegar, soy sauce, pineapple juice, parsley, water and sugar; stir and remove from heat. 2. Snap off tough ends of asparagus; remove scales with a knife. Brush asparagus with some of the vinaigrette; keep remaining vinaigrette warm (cover with lid of pan) 3. Prepare grill or broiler. Grill or broil asparagus 3 minutes or until lightly browned. Place asparagus on pasta and top with remaining vinaigrette. Makes about 4 servings (although my husband and I made a big dent with just two.) Hope you like it. Beware- the red pepper gives it a bite of spice kick!

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