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Linguine with Grilled Asparagus & Shiitake Vinaigrette

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 1-3.5 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
Instructions

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. Snap off rough ends of asparagus, remove scales with a knife or vegetable peeler, if desired. Brush asparagus with mushroom vinaigrette, keep remaining vinaigrette warm. 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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