Linguine With Grilled Asparagus And Shiitake Mushroom Vinaigrette

• 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)

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.

sesame oil, fresh ginger, red pepper, garlic, shiitake mushroom, button mushrooms, rice vinegar, soy sauce, fresh parsley, pineapple juice, water, sugar, hot cooked linguine

Taken from www.myrecipes.com/recipe/linguine-with-grilled-asparagus-shiitake-mushroom-vinaigrette (may not work)