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Linguine With Grilled Asparagus & Shiitake Vinaigrette

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

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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