Thursday, February 26, 2015

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!!

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