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

1. Light a grill.
2. In a small bowl, mix the 2 tablespoons of olive oil with the soy sauce, lemon juice, vinegar and tarragon and season with salt and pepper.
3. Brush the shiitake with 2 tablespoons of the soy vinaigrette; season with salt and pepper.
4. Grill over moderate heat, turning once, until just tender, about 6 minutes.
5. Transfer the shiitake to a bowl; cut any large shiitake into quarters.
6. Add 4 tablespoons of the soy vinaigrette and toss to coat.
7. Bring a large skillet of salted water to a boil.
8. Fill a large bowl with ice water.
9. Add the asparagus to the skillet and cook until crisp-tender, about 3 minutes.
10. Transfer to the ice water to cool.
11. Drain and pat dry with paper towels.
12. Arrange the asparagus on a platter.
13. Drizzle with olive oil and season with salt and pepper.
14. Spoon the shiitake over the asparagus, drizzle any remaining vinaigrette on top and serve right away.

extravirgin olive oil, soy sauce, lemon juice, rice vinegar, tarragon, salt, shiitake mushrooms, thin asparagus

Taken from www.foodandwine.com/recipes/asparagus-and-grilled-shiitake-soy-vinaigrette (may not work)