ROASTED ASPARAGUS MUSHROOMS AND GARLIC VINAIGRETTE ENJOY DAN:

ROASTED ASPARAGUS MUSHROOM AND GARLIC VINAIGRETTE SALAD

                                                                                             by CHEF DAN:

Serves 4

INGREDIENTS:

1 bunch asparagus, trimmed

2 heads of garlic

3 tablespoon olive oil, divided

8 cremini, halved

Sea salt and freshly ground black pepper to taste

1/4-fresh chives

2 garlic cloves, finely chopped

1/4-cup lemon juice

2 teaspoon lemon zest

1/2-cup walnuts

DIRECTIONS:  (PRE-HEAT OVEN TO 400 DEGREES)

1.   Slice the tips off the garlic heads, exposing the cloves.

2.   Place the heads in a baking dish.

3.   Pouring 1 tablespoon olive oil over them; season with salt and pepper.

4.   Roast for 30-40 minutes or until garlic is soft.

5.   When cool, gently squeeze garlic cloves from the skins into a dish.

6.   Add chives and chopped garlic.

7.   Swirl in lemon juice

8.   Peel the tough outer layer off the bottom half of asparagus stalks.

9.   Place the asparagus, and mushrooms, place on a rimmed baking sheet.

10.                Drizzle 2 tablespoons oil and sprinkle with lemon zest and S-&-P.

11.                Roast, shaking pan half way through, roasting 20-25 minutes.

12.                Let stand 5 minutes.

13.                Divide the warm asparagus among 4 plates.

14.                Top each with 2 tablespoon roasted garlic vinaigrette.

15.                Top with walnuts.

ENJOY DAN:                                                         BON-APPETITE!!