-
1
TO SERVE Trim the sides of the portobello mushrooms by cutting each into a square.
-
2
Place all the trimmings in a large bowl and cover with 2 1/2 cups of the water.
-
3
Slice the portobello mushrooms horizontally into paper-thin slices.
-
4
TO SERVE Place the soy sauce, ginger, 2 teaspoons of garlic, the jalapeno, cilantro, 1/4 cup of the shallots, and 2 tablespoons of the lemon juice into a mixing bowl.
-
5
Strain the liquid from the mushroom trimmings and add to the soy sauce mixture.
-
6
Carefully dip the mushroom slices into the soy mixture and lay the mushroom slices overlapping in a shallow container.
-
7
Pour the remaining soy sauce mixture over the mushrooms.
-
8
Cover with plastic wrap and refrigerate for 2 hours.
-
9
TO SERVE Line a 4x4 inch pan with plastic wrap.
-
10
Layer the portobello mushroom slices in an overlapping manner in the pan.
-
11
Cover the pave with plastic wrap and press down firmly with your hand or a weight.
-
12
Refrigerate the mushroom pave for 2 hours or overnight.
-
13
Once ready to serve, invert the pave onto a cutting board.
-
14
Cut the pave into 4 pieces, and reserve any juices that drip from it.
-
15
TO SERVE Slice the white asparagus into 1/4-inch long pieces and toss together with the mint.
-
16
In a blender, puree the coriander, vinegar, tahini, sesame seeds, grapeseed oil, and the remaining 1 teaspoon of garlic, 2 tablespoons of shallot, 2 tablespoons of lemon juice, and the remaining 1/4 cup of water until smooth.
-
17
Pass the mixture through a fine-mesh sieve.
-
18
Fold the asparagus and mint mixture into the vinaigrette and season to taste with salt and pepper.
-
19
TO SERVE Place a piece of the pave in the center of each plate.
-
20
Spoon the reserved juices from the pave around the plate.
-
21
Drizzle some of the asparagus vinaigrette around the plate and top with freshly ground pepper.
