Mushrooms and Asparagus with Sherry Vinaigrette
Elevate your side dish game with this vibrant recipe for Mushrooms and Asparagus with Sherry Vinaigrette, featuring tender-crisp asparagus and earthy cremini mushrooms tossed in a tangy, homemade vinaigrette. This quick and easy dish comes together in just 25 minutes, blending the nutty sweetness of sherry vinegar, zesty Dijon mustard, and a touch of honey for a perfectly balanced flavor. Finished with a sprinkle of fresh parsley, it’s as visually stunning as it is delicious. Perfect as a warm or chilled side dish for weeknight dinners, brunch spreads, or holiday gatherings, this recipe is a must-try for fans of bold, fresh flavors and seasonal vegetables.
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Recipe Information
Ingredients
- 1 pound Asparagus
- 8 ounces Cremini mushrooms
- 3 tablespoons Olive oil
- 1 medium Shallot, minced
- 2 tablespoons Sherry vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Kosher salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped
Instructions
Trim the woody ends of the asparagus. Cut asparagus spears into 2-inch pieces.
Clean and slice the cremini mushrooms into 1/4-inch thick slices.
Bring a large pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes until bright green and just tender. Drain and transfer to an ice bath to stop the cooking process. Once cooled, pat dry with a clean kitchen towel.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and are golden brown. Remove from heat and let cool slightly.
In a small bowl, whisk together the minced shallot, sherry vinegar, mustard, honey, salt, and pepper. Slowly drizzle in the remaining 2 tablespoons of olive oil while whisking until emulsified.
In a large mixing bowl, combine the asparagus and mushrooms. Drizzle the sherry vinaigrette over the vegetables and toss to coat evenly.
Transfer to a serving platter and garnish with freshly chopped parsley. Serve warm, at room temperature, or chilled as a side dish.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 441 mg | 19% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 20.3 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 185 mg | 14% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2109 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
