TARRAGON WITH ASPARAGUS AND MUSHROOMS ENJOY DAN:

ASPARAGUS, MUSHROOMS WITH TARRAGON SHERRY by CHEF DAN:

Serves 4-6

INGREDIENTS:

2 pound asparagus, trimmed and cut on the bias in 2-inch pieces

2 shallots, finely chopped

1/4-pound fresh baby portabella mushrooms

1 tablespoon fresh tarragon, chopped

2 tablespoon butter

DRESSING:

1 tablespoon Sherry vinegar

1/2-teaspoon Dijon mustard

2 teaspoon fresh tarragon

2 tablespoon grape-seed oil

1/4-teaspoon kosher salt

1/8-teaspoon fresh ground black pepper

DIRECTIONS:

1.   Cook asparagus separately in a pot of salted boiling water for 2-3 minutes

2.   With a slotted spoon transfer to a colander to rinse under coil water.

3.   Pat dry.

4.   In a skillet over medium-high heat add 1 tablespoon butter.

5.   When foam subsides, add shallots and sauté for 2 minutes.

6.   Add mushrooms and sauté, stirring frequently, for about 5 minutes.

7.   Add asparagus, tarragon and reaming butter and sauté for 3 minutes.

8.   Meanwhile whisk together vinegar, mustard, salt and pepper in a bowl and add oil in a slow stream whisking until emulsified.

9.   Whisk in tarragon.

10.                Serve  dressing over asparagus mixture.

ENJOY DAN:          BON-APPETITE!!