Asparagus Mushroom Grain Bowl

Preparation

1. Step 1

   Thinly slice half of the shiitake mushroom caps and set aside. Finely chop remaining mushroom caps.

2. Step 2

   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.

3. Step 3

   Thinly slice the scallion greens lengthwise into long strips and add to the ice water with the asparagus ribbons. Finely chop the scallion whites.

4. Step 4

   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.

5. Step 5

   Increase the heat to medium-high and add asparagus pieces to the pan. Add 1 tablespoon of rice 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.

6. Step 6

   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.

7. Step 7

   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.