Asparagus and Mushrooms with a Red Wine Vinaigrette
We really liked this recipe. The browning gives the mushrooms great flavor, and the asparagus are cooked just long enough - they retain a slight crunch. The sauce brings everything together with a hint of sweetness. It's the perfect side for a grilled meal.
3 tablespoons Olive Oil
1 1/2 lbs Mushrooms (I used baby bellas, but you could use any kind)
Salt and Pepper
1 bunch Asparagus (trimmed and cut into 1 1/2 inch pieces)
1 Shallot, sliced
2 tablespoons Red Wine Vinegar (The original recipe called for sherry vinegar, but my pantry didn't cooperate)
1 tablespoon Dijon Mustard
1/2 cup water
1 tablespoon Honey
Heat two tablespoons of oil over medium-high heat, and in small batches, brown the mushrooms (about 4 minutes - adding a plash of oil in between batches) and set aside in a large bowl.
Add a splash of oil and cook asparagus in the same pan - until just tender, about 4 minutes. When cooked, add to the mushrooms and season with salt and pepper.
Add just a splash of oil to the pan and cook the shallot, stirring until brown. Add the vinegar and mustard and stir to combine. Add the water and de-glaze the pan, let mixture for one minute, stir in honey and pour over vegetables. Toss to combine and serve immediately.