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Grilled Shiitakes and Asparagus


2 tablespoons extra virgin olive oil
2 tablespoons tamari
1 tablespoon fresh lemon juice
1 tablespoon rice vinegar
2 tablespoon chopped thyme
Salt and freshly ground pepper
11⁄2 pounds shiitake mushrooms, stemmed
2 pounds asparagus, bottoms snapped off


  1. Heat a grill to medium heat. In a small bowl, mix oil with the tamari, lemon juice, vinegar, and thyme. Season with salt and pepper.
  2. Brush the mushrooms and asparagus with the soy vinaigrette; season with salt and pepper. Grill over moderate heat, turning once, until just tender, about 6 minutes.
  3. Transfer the mushrooms and asparagus to a cutting board; cut large mushrooms into quarters and asparagus in 1-inch pieces. Add the remaining soy vinaigrette and toss to coat.