Portobello Mushroom Pave with White Asparagus Vinaigrette

Ingredients

• 6 large portobello mushrooms, stems and gills removed, gill trimmings reserved
• 2 3/4 cups water, at room temperature
• 1/2 cup organic soy sauce
• 1/4 cup minced ginger
• 1 tablespoon minced garlic
• 1 jalapeño, minced
• 3 tablespoons chopped cilantro
• 1/4 cup plus 2 tablespoons minced shallot
• 1/4 cup fresh lemon juice
• 3 stalks pencil-thin white asparagus, trimmed
• 1 tablespoon chopped mint
• 1/2 teaspoon ground coriander
• 2 tablespoons rice vinegar
• 5 tablespoons raw tahini
• 3 teaspoons white sesame seeds
• 1/4 cup grapeseed oil
• Sea salt
• Freshly ground pepper

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