Mushrooms and Asparagus with Sherry Vinaigrette
3 Tbsp Ultra Premium EVOO
1 1/2 lbs mixed mushrooms ( shitake, button, cremini) trimmed and halved
Coarse salt and ground pepper
1 lb asparagus, ends trimmed and cut into 1 1/2 inch pieces
1 large shallot, thinly sliced crosswise
2 Tbsp UP Sherry Vinegar
1 Tbsp Dijon mustard
1/2 cup low-sodium vegetable broth
1 Tbsp honey
In a large skillet, heat 2 tsp EVOO over medium-high heat and cook 1/3 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 1 tsp 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 tsp 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 and toss before serving.