Chef Cathy A. Lewis
1 lb. fresh asparagus, med. Thick, nice tight tips
4 oz. portabellini mushrooms
4 oz. oyster mushrooms
4 oz. shitake mushrooms
4 oz. baby greens
2 oz. balsamic vinegar
1 tsp. Dijon mustard
1 clove fresh garlic, minced
5 oz. extra virgin olive oil plus about 2 tbs. to coat vegetables
kosher salt, fresh ground pepper
Using a med. Sized saucepan, fill ¾ with water and bring to a boil. When boiling, drop in asparagus (trim root end back to green of the stalk), let water return to a boil, remove, drain, and plunge into a bowl of ice water to stop the cooking process. Remove and drain on paper towels. Then cut asparagus into 2 inch long pieces, on the bias.
Preheat oven to 450f.
Brush dirt from mushrooms, and slice them into ¼ in. thick slices.
In a small bowl, combine vinegar, mustard, garlic. Whisk in the olive oil slowly to form an emulsion. Set aside.
In another bowl, combine the sliced mushrooms, the asparagus, and the 2 tablespoons olive oil. Sprinkle with salt, and fresh ground pepper.
Place single layer on a cookie sheet and roast in the oven for 10 min. till mushrooms start to brown. Remove, let cool.
In a bowl, combine salad greens with a little of the dressing to coat greens. Then toss roasted vegetables with a few tablespoons of the dressing.
Arrange greens on a plate, top with the roasted vegetables
Recipe property of Chef Cathy A. Lewis and the Live-it!!!