SERVES 4

INGREDIENTS:

2 Shallots (finely chopped)

2 Asparagus Bunches

6 Portobello Mushrooms

2 tsp. Apple Cider Vinegar

2 tsp. Shaoxing Wine

2 tsp. Rice Malt Syrup

1 TBLS Tamari

2 tsp. water

1 TBLS Lime Juice

2 TBLS Sesame Oil

1 TBLS Toasted Sesame Seeds

Olive Oil

S&P (season to taste)

METHOD:

1. Place Shallots, Vinegar, Shaoxing Wine, Rice Malt Syrup, Tamari, Water, Sesame Oil, Lime Juice & S&P into a small mixing bowl and stir until all combined.

2. Heat a grill pan or a non-stick fry pan over a medium to high heat

3. Coat Mushrooms in Olive Oil and grill topside down for about 20-25 minutes or until soft.

4. After about 10 minutes, add the asparagus and grill until slightly charred.

5. Remove asparagus and mushrooms from heat and thinly slice, and assemble on a long plate or tray.

6. Drizzle with tamari dressing and sprinkle over toasted sesame seeds

* OPTIONAL