Asparagus and Mushrooms with a Red Wine Vinaigrette

We had this Friday night, as a healthy side to some beautiful filets The Wife had picked up at Tom Leonard's - something different than our standard baked or mashed potatoes. When doing steaks I prefer sides that are quick and easy - something I can cook while the steaks are on the grill and resting. This was perfect.

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.

Ingredients:

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

Directions:

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.

Enjoy!