Ingredients
3 tbs red wine vinegar
3 tbs olive oil, divided
1 tsp honey
2 tbs chopped shallots
1 tbs chopped fresh parsley
1 lb asparagus, trimmed and cut into 2" pieces.
1 cup sliced portobello mushrooms
1 cup button mushrooms, stems removed
1 cup cherry tomatoes
2 cups enoki mushrooms
4 cups watercress or mixed greens
Preparation
Preheat oven to 400 F. Whisk together vinegar, 2 tbs oil, honey, shallots, parsley and salt and pepper to taste, in small bowl; set aside. Place asparagus, mushrooms (except enokis)and tomatoes on baking sheet coated with non-stick cooking spray. Drizzle with remaining 1 tbs oil and season with salt and pepper to taste. Toss to coat. Roast 10 minutes or until vegetables are tender. Place roasted vegetables in bowl; add enoki mushrooms to roasted mixture and toss just to heat enokis slightly. Serve over watercress and drizzle with red wine vinegar mixture.
