Roasted corn, asparagus & shitake mushroom salad

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I try to add vegetables to every meal we eat. I like to eat fried food (noted in the egg rolls above), and I like creamy food and buttery food. I try to manage the balance with healthy and light eating during the day, ensuring I eat vegetables with most meals, and doing all the crazy not-so-healthy stuff in moderation.

Now, with all that being said, I used to fall into a routine of the same veggie side dishes which is boring. Vegetables can be soooo delicious and I’m starting to find all sorts of fun new ways to prepare them. We are roasting and toasting all sorts of vegetable goodness up in here. This one recipe came out of my head, and I was very pleased the first time I made it.  Tonight I made a roasted corn, asparagus, and shitake mushroom salad using sashimi togarishi which is a spicy and smokey Japanese seasoning.

INGREDIENTS:

  • 10 asparagus stalks, thin, cut into 1.5 inch sections
  • 1 package shitake mushrooms, stemmed and sliced (discard stems)
  • 1 ear of grilled corn OR 1 can of corn (I used canned tonight, its winter and fresh corn is scarce)
  • 1 tsp shichimi togarishi (can find in specialty Asian food stores/markets)
  • 1 tsp teriyaki sauce
  • 2 tbsp EVOO

DIRECTIONS:

  1. If using canned corn, remove from can, strain and lay on paper towel to dry. If using grilled, cut kernels from cob and set aside.
  2. Heat oven to 400 degrees.
  3. Line two baking sheets with foil as each ingredient has different cooking times. This allows you to easily remove the vegetables that are finishing first.
  4. Place asparagus into small mixing bowl, pour half of a tbsp of oil into the bowl, season w/ salt & pepper. Pour onto left half of one of the baking sheets.
  5. In same bowl, place mushrooms, pour other half of tbsp of oil into the bowl, season w/ salt & pepper. Pour onto right half of the baking sheet – opposite asparagus.
  6. In same bowl, place the corn (again if using canned only). Pour 1/2 tablespoon of oil into the bowl, season with salt & pepper, then mix well.
  7. Place onto the other baking sheet and put in oven on top rack.
  8. Place the asparagus & mushroom baking sheet on rack below corn.
  9. Roast for approximately 5 minutes, then check on mushrooms, they will be done first.
  10. If the mushrooms are starting to brown and turn up at the edges, and you can smell them, they are ready. If not give them another couple minutes. Using a spatula remove the mushrooms from the baking sheet and place back in original mixing bowl with a bit of olive oil left residually.
  11. Put asparagus back in oven for another 3 minutes or so. Check for doneness. A fork should enter the asparagus fairly easily but should not be soft or mushy.
  12. If done pour into the bowl w/ the mushrooms.
  13. Check on the corn, the cook time should be about 10 minutes by now. Turn the corn a bit and then turn oven to low broil until corn becomes slightly browned in spots. Should take about 3-5 minutes. Keep a close eye – things can go bad quickly when broil is on. 🙂
  14. Remove corn and add to bowl.
  15. Toss in the shichimi togarishi, teriyaki, and the remaining 1/2 tablespoon of olive oil. Stir well and serve.
Step 4: Asparagus mixed with EVOO & salt/pepper – placed on baking sheet
Step 5: Mushrooms mixed with EVOO & salt/pepper – placed on baking sheet
Baking sheet w/ both asparagus and mushrooms
Step 6 & 7: Mixed corn with EVOO, salt & pepper, then placed on baking sheet
Final product served with Monte Cristo egg rolls and wasabi mojo 
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