Grilled Asparagus with Ginger and Black Bean Vinaigrette
| Summary | |
|---|---|
| Prep time | |
| Cook time | |
| Source | The Wine Lover Cooks with Wine (pg 85) |
| Yield / serves | 4 servings |
| Rating | (unrated) |
Recommended wine: Gewurztraminer
Alternative wine: Sauvignon/Fume Blanc
Ingredients
- 24 asparagus stalks, trimmed
- 8 oz shiitake mushrooms, stemmed
- 2 T olive oil
'Vinaigrette
- 1/2 c mirin[1] or sweet white vermouth
- 2 1/2 T minced pickled ginger[2]
- 2 t minced shallot
- 2 T low-salt soy sauce
- 5 T seasoned rice vinegar
- 1 1/2 t Chinese fermented black bean sauce
- 1/4 c canola oil
- 1 T sesame chili oil
- splash of fresh lemon juice
- kosher salt and freshly ground pepper
- 4 oz mixed baby greens
- 1 bunch red radishes, trimmed and sliced
- 1/2 T sesame seeds, toasted, for garnish
Preparation
In a large pot of salted boiling water, blanch the asparagus until crisp-tender, 5 to 6 minutes. Place in an ice bath to cool, then drain again and pat dry with paper towels. Lightly oil a grill pan and heat over medium-high heat. Cook the asparagus until lightly browned. Transfer to a plate. Put the mushrooms in a bowl and coat with the olive oil. Grill the mushrooms, turning frequently until browned, about 6 to 8 minutes.
To make the vinaigrette: In a small saucepan, simmer the mirin or vermouth to reduce it by half. In a small bowl, combine the ginger, shallot, soy sauce, vinegar, reduced mirin, and black bean sauce. Whisk thoroughly. Gradually whisk in both oils. Add the lemon juice and season with salt and pepper.
To serve, arrange the greens on salad plates. Place 6 asparagus spears on each plate. Vigorously whisk the vinaigrette and spoon it over the top. Garnish with radishes and sprinkle sesame sees over the top of the asparagus. Place the mushrooms around the rims of the plates. Save any remaining vinaigrette for another use.
