Grilled Asparagus and Portobello Mushrooms with Shallot Vinaigrette

Dressing Ingredients
1 shallot, finely minced
1 tsp rice vinegar
1 tsp honey
2 tsp water
1 Tbsp toasted sesame oil
1–2 tsp lime juice
Salt to taste


Combine all ingredients. To finish, brush the mushrooms and asparagus with olive oil and grill (mushrooms cap side down for about 20 minutes; asparagus for about 1 minute per side). Thinly slice mushrooms and toss them with dressing. Sprinkle with toasted black sesame seeds and serve.