Mushrooms And Asparagus With Sherry Vinaigrette

• 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

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).

extra virgin olive oil, mixed mushrooms, salt, shallot, sherry wine vinegar, mustard, vegetable broth, honey

Taken from www.food.com/recipe/mushrooms-and-asparagus-with-sherry-vinaigrette-457195 (may not work)