Recipe

Ancho Vinaigrette Asparagus Mushroom Salad
Ingredients
1 bunch asparagus, washed, with tough bottom of stalk snapped off,
Olive oil
Salt
Pepper
1/2 cup diced onions
1 pound assorted mushrooms (portobello, crimini, shitake) coarsely
chopped
2-3 tablespoons olive oil
1 tablespoon chopped fresh herbs
Salt and pepper
2 tbsp or 1/8 cup white wine to deglaze pan
1/4 cup toasted pine nuts
1 large tablespoon Feta
1 large tablespoon Blue Cheese (If anyone likes it)

——————————————-
Red Chile Mustard Vinaigrette:
2 tablespoons Dijon mustard
1 tablespoon ancho chile powder
Salt
sugar to taste
1/4 cup red wine vinegar
1/4 + 1/8 cup olive oil

Directions
Take asparagus, diced onions, a dash of olive oil and combine
thoroughly in a baking pan. Try to make sure the asparagus is in a
single layer in the pan. Roast in the oven at 350 for ten minutes and
remove from oven. Let cool. Separate asparagus from cooked, diced
onions and sautee the onions in a pan if not sufficiently caramelized.

Heat your olive oil in another pan (cast iron is best) and sautee your
mushrooms in a single layer until they are soft. Add salt and pepper
to taste. You may need to do multiple batches. When they all seem to
be cooked then add white wine to deglaze pan and add flavor. Remove
from pan and leave on a plate to cool. Toast the pine nuts in a dry
pan. When ready to serve, combine mushrooms, roasted asparagus, and
caramelized onions. Either drizzle with vinaigrette or put vinaigrette
on side for people to add their own. Place spoonfuls of the feta and
blue cheese (separate) next to the dish so people can add their own
cheese or leave it off.

Vinaigrette:
Whisk together all ingredients except oil. Then slowly whisk in
vinegar to emulsify. Taste and adjust seasonings as needed.

Notes
I just made this delicious recipe for my grandparents, along with
fresh rosemary polenta and roasted portobello mushroom onions, seared
fresh northwest salmon with dill sour cream sauce and my version of
Rachel Ray’s Chili Garlic Roasted broccoli. Everything was really good
but this new recipe for salad was excellent. I adapted it from a Bobby
Flay recipe.