Roasted Asparagus & Mushroom Salad With Creamy Mustard Dress

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 1 lb asparagus, cut in 1 1/2-inch pieces on an angle
• 2 cups cremini mushrooms (cut in half or quarters depending on the size more of less to taste)
• 1 small onion, cut in quarters and thin sliced
• 6 cups bibb lettuce (1 1/2 cups per person)
• 1 tablespoon olive oil
• 1/2 teaspoon italian seasoning
• salt
• pepper
• 6 tablespoons plain yogurt
• 2 teaspoons stone ground mustard (dijon will work, but nearly as good)
• 2 tablespoons parmesan cheese, grated
• 1 -2 teaspoon milk (used to thin out the dressing, use as much as you like)
• salt, to taste (go easy, the cheese is salty)
• pepper, to taste

Recipe

• 1 dressing -- make this ahead and refrigerate until ready to use. in a small bowl, add the yogurt, mustard and parmesan, salt and pepper to taste and refrigerate until ready to use. if the dressing is too thick for you, add a little of the milk. i usually add about 1 teaspoon, but add more if you like the dressing a bit thinner. make ahead, it is even better.
• 2 asparagus and mushrooms -- when ready to make the salad, add the asparagus and mushrooms to a small bowl and mix with the olive oil, italian seasoning, pinch of salt and pepper. toss well and add to a cookie sheet lined with parchment paper or not. the parchment paper makes for a quick clean up. roast in a 425 degree oven, middle shelf for 7-10 minutes. you want the asparagus and mushrooms roasted and slightly tender, but not over done.
• 3 salad and plate -- in a large bowl, add 1 tablespoon of the dressing and toss with the lettuce and onion. plate about 1 1/2 cups of the lettuce per plate and top with the asparagus and mushrooms. drizzle the creamy dressing over the salad and serve. enjoy! this is a simple but very good salad.