ASPARAGUS MUSHROOM GRAIN BOWL
A savory, gingery mix of seared mushrooms and asparagus makes the main topping of this hearty grain bowl, which is rounded out by a jammy egg and a salad of shaved asparagus, scallion and sesame. Although shaving the asparagus for the topping does take a few minutes to do, it’s worth the extra effort for its crisp texture next to the soft sautéed vegetables. And the dish will still be ready in about half an hour. Use your favorite cooked grains here: Brown rice and farro are chewy and earthy, while quinoa and white rice are more tender and gentle in flavor.
Time: 30 minutes
• 8 ounces shiitake mushrooms, stems removed
• 1 bunch thick asparagus (about 1 pound), ends trimmed
• 1 bunch scallions, white parts separated from greens
• 3 tablespoons neutral oil, such as grapeseed, safflower or avocado
• 2 garlic cloves, finely grated or minced
• 1 (1-inch) piece ginger, finely grated or minced
• 2 tablespoons soy sauce or tamari, plus more for drizzling
• ½ teaspoon gochugaru or red pepper flakes, plus more for garnish
• 1 tablespoon plus 1 teaspoon rice wine vinegar
• 1 teaspoon honey
• Fine sea or table salt
• 2 teaspoons white or black sesame seeds • 1 teaspoon toasted sesame oil, plus more for drizzling • 4 cups hot cooked grains, such as rice (brown or white), farro, quinoa or fonio • 2 jammy eggs, halved (see Tip)
Instructions: Thinly slice half of the shiitake mushroom caps and set aside. Finely chop remaining mushroom caps. Fill a bowl with ice water. Pick out 6 of the thickest asparagus spears and, using a vegetable peeler, peel long ribbons from each stalk until you’re left with thin planks that are too awkward to slice. Immediately add the ribbons to the ice water. Cut remaining asparagus (including the leftover planks) into 1-inch lengths. Set these cut pieces aside for cooking.
Thinly slice the scallion greens lengthwise into long strips and add to the ice water with the asparagus ribbons. Finely chop the scallion whites. In a medium saucepan on medium-high heat, add 1 tablespoon neutral oil and the scallion whites. Cook for 2 to 3 minutes until they turn golden at the edges. Add the remaining 2 tablespoons oil, along with the finely chopped mushrooms, garlic and ginger, and cook for 1 minute, until fragrant. Add soy sauce and gochugaru or red pepper flakes. Reduce heat to medium-low and cook for 5 minutes, until reduced, then add the sliced mushrooms. Continue to cook for another 5 to 7 minutes, until the mushrooms have completely softened. Increase the heat to medium-high and add asparagus pieces to the pan. Add 1 tablespoon of rice wine vinegar and the honey. Let cook until the asparagus is crisp-tender, 3 to 5 minutes, adding a tablespoon or two of water to the pan if it dries out. Taste and add salt if needed, and remove from heat. Drain the asparagus ribbons and scallions and pat or spin dry in a salad spinner. Add to a bowl and toss with remaining 1 teaspoon rice vinegar, the sesame seeds, sesame oil and salt to taste.
Divide the grains across four bowls and top with some of the cooked mushroom and asparagus. Add the asparagus ribbon salad and jammy eggs. Drizzle with more soy sauce and sesame oil and garnish with a pinch of red pepper flakes for serving.
Tip: To make jammy eggs, fill a large pot with 1 inch of water, cover and bring to a boil. Gently lower the eggs into the water, cover and cook for 7 ½ minutes. Fill a large bowl with water and ice. Transfer eggs to the ice water. Cool for at least 10 minutes before peeling (either in the ice water or under running water).
Yield: 4 servings