ROASTED ASPARAGUS AND MUSHROOMS WITH AUBERGE VINEGAR ENJOY DAN:

ROASTED ASPARAGUS AND MUSHROOMS WITH AUBERGE GE VINEGAR

                                                                                              By CHEF DAN:

Serves 4

INGREDIENTS:

1 bunch fresh asparagus, trimmed

10 fresh crimini, quarter

2 springs fresh rosemary, minced

2 tablespoons olive oil

3-teaspoons Auberge Srtisan Vinegar or sherry wine vinegar or balsamic

Sea salt and freshly ground black pepper to taste

DIRECTIONS:  (PRE-HEAT OVEN TO 425 DEGREES)

1.   Lightly spray roasting-pan with Pam.

2.   Place the asparagus and mushrooms in a bowl.

3.   Drizzle with the olive oil, then season with rosemary and salt and pepper.

4.   Toss well.

5.   Spread the vegetables in a single layer.

6.   Roast for 10 minutes or until the vegetables are tender and browned.

7.   Turning once or twice.

8.   Place on a serving platter.

9.   Sprinkle vegetables with vinegar and toss to combine.

10.                Season with salt and pepper to taste.

ENJOY DAN:                                      BON-APPETITE!!