Broiled Matsutake and Asparagus with Ginger-Orange Sauce

Preparation info

  • Serves


    as a first course
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Those who prefer bolder flavors and a more generous presentation will be better served by this version with a dipping sauce.


  • ¼ cup orange juice
  • 2 tablespoons sake
  • 2 tablespoons shoyu (Japanese soy sauce)
  • ½ teaspoon honey
  • ½ to 1 teaspoon fine-grated ginger
  • ¼ to ½ teaspoon fine-grated orange zest
  • 1 pound medium asparagus


    1. Mix together orange juice, sake, shoyu, honey, ginger, and zest, using the smaller amounts of the last two. Taste and add more, if desired.
    2. Prepare Broiled Matsutake. While mushrooms are marinating, trim asparagus. While matsutake is in the broiler, cook Basic Microwaved Green Asparagus. Leave whole or cut into 2-inch diagonals.
    3. Divide hot cooked asparagus and matsutake among four plates, each supplied with its own tiny dish of dipping sauce.

    Variation of