Linguine with Grilled Asparagus and Shiitake Mushroom 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 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)

Preparation

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.