MUSHROOMS AND ASPARAGUS WITH SHERRY VINAIGRETTE

Two of our favorite vegetables and a great sauce.  Enough said.

3 TB EV olive oil

1-1/2 lbs. mixed mushrooms, such as shitake, cremini, & button, trimmed and halved
Coarse salt and fresh ground black pepper
1 lb. bunch of asparagus, ends trimmed, and cut into 1-1/2” pieces
1 large shallot, thinly sliced
2 TB sherry vinegar
1 TB Dijon mustard
½ c. vegetable broth, low sodium preferred
1 TB honey

In a large skillet, heat 2 t. 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 t. oil to the skillet and cook asparagus, stirring occasionally, until crisp-tender, about 4 minutes.  Season with salt and pepper and add to mushrooms.  Add 1 t. oil to the skillet and cook shallot until translucent, about 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 and then pour over vegetables.  Toss to combine and serve.