Linguine with Grilled Asparagus and Shiitake Mushroom Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 tablespoons dark sesame oil |
1 tablespoon minced peeled fresh ginger |
1/4 teaspoon crushed red pepper |
3 garlic cloves, minced |
1 1/2 cups thinly sliced shiitake mushroom caps (about 1 (3 1/2-ounce) package) |
1 cup sliced button mushrooms (about 3 ounces) |
1/4 cup rice vinegar |
1/4 cup low-sodium soy sauce |
1/4 cup minced fresh parsley |
1/4 cup pineapple juice |
2 tablespoons water |
2 teaspoons sugar |
1 pound asparagus spears |
4 cups hot cooked linguine (about 8 ounces uncooked pasta) |
Directions:
1. Heat oil in a large nonstick skillet. Add ginger, pepper, and garlic; cook 1 minute. Add mushrooms; cook 2 minutes. Add vinegar and next 5 ingredients (vinegar through sugar); remove from heat.
2. Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Brush asparagus with mushroom vinaigrette; keep remaining vinaigrette warm.
3. Prepare grill or broiler. Grill or broil the asparagus 3 minutes or until lightly browned. Place asparagus on pasta, and top with remaining mushroom vinaigrette.
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