Panini Press Turkey Medallions with Mushrooms and Asparagus

¼ cup seasoned rice vinegar

2 tablespoons toasted sesame oil

2 tablespoons soy sauce

1 teaspoon garlic powder

1 tablespoon grated fresh ginger

Ground black pepper

1¼ pounds turkey tenderloin, cut into ½-inch-thick rounds

2 tablespoons olive oil

1 tablespoon hoisin sauce

1 bunch asparagus, bottoms trimmed, halved crosswise

2 large portobello mushrooms, cut into thick slices

1 tablespoon toasted sesame seeds

½ teaspoon kosher salt

In a medium bowl, whisk together the vinegar, sesame oil, soy sauce, garlic powder, ginger and ½ teaspoon black pepper. Add the turkey rounds, turning to coat each. Cover and refrigerate for 30 minutes.

Meanwhile, in a second medium bowl, whisk together the olive oil, hoisin and ¼ teaspoon black pepper. Add the asparagus and mushrooms, then toss to coat evenly. Set aside until the meat is ready.

Heat the oven to 200 degrees.

Once the meat has marinated, heat a panini press or other countertop grill (if your press has temperature settings, use high).

Arrange the turkey rounds on the panini press, close it and cook for 3 ½ minutes, or until browned on both sides. Transfer the rounds to an oven-safe platter, sprinkle with sesame seeds, then place in the oven to keep warm.

Arrange the asparagus and mushrooms on the panini press, close it and cook for 3 minutes, or until the vegetables are nicely seared and just tender. Sprinkle them with the salt, then cook for another minute. Serve the vegetables with the turkey medallions.

Serves four.

@Recipe nutrition:Nutrition values per serving: 346 calories, 16 g fat (2 g saturated), 14 g carbohydrates, 3 g fiber, 39 g protein, 56 mg cholesterol, 1,137 mg sodium.

J.M. Hirsch, Associated Press