Mushrooms and Asparagus With Sherry Vinaigrette

Found in the magazine Everyday Food. I love mushrooms and asparagus and what better way to fix them than this. For the mushrooms use a mix of button, cremini, and shitake or whatever you have on hand.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 3  tablespoons extra virgin olive oil
• 1 1⁄2 lbs  mixed mushrooms, trimmed and halved
•  coarse  salt and pepper
• 1  bunch asparagus, ends trimmed, cut into 1 1/2-inch pieces (1 pound)
• 1  large shallot, thinly sliced crosswise
• 2  tablespoons sherry wine vinegar
• 1  tablespoon Dijon mustard
• 1⁄2 cup vegetable broth or 1⁄2 cup water
• 1  tablespoon honey

Directions

1. In a large skillet, heat 2 teaspoons oil over medium-high and cook one-third of the mushrooms, stirring occasionally, until golden brown, about 4 minutes. Season with salt and pepper and transfer to a large bowl. Repeat with more oil and remaining mushrooms. Add 2 teaspoons oil to skillet and cook asparagus, stirring occasionally, until crisp-tender, about 4 minutes. Season with salt and pepper and add to mushrooms. Add 1 teaspoon oil to skillet and cook shallot until translucent, 3 minutes. Add vinegar and mustard and stir to combine. Add broth and cook, scraping up any browned bits with a wooden spoon, until slightly thickened, about 1 minute. Stir in honey then pour over vegetables. Toss to combine and transfer to a serving dish. Serve warm or at room temperature (toss before serving).