Salad of Roasted Asparagus, Mushrooms and Red Potatoes Recipe from WDW Swan & Dolphin
2 fl. oz. Extra Virgin Olive Oil
1 oz. Garlic, minced
1 fl oz. Balsamic Vinegar
¼ oz. Italian Parsley, chopped
½ oz. Kosher Salt
¼ oz. Black Pepper
8 oz. Portabello Mushrooms, (whole caps, stem removed)
12 oz. Asparagus, trimmed at root end
1½ lbs. medium Yukon Gold Potatoes, cut into 1/6 wedges
Yield: 8 servings
Pre heat oven to 350°.
Combine the olive oil, garlic, balsamic vinegar, Italian parsley, salt and pepper into a bowl and whisk together.
Remove stems from the mushrooms.
Toss the asparagus in the dressing then remove and place onto separate baking sheet pan.
Toss potatoes then mushrooms on two seperate baking sheets.
Place the vegetables in oven.
Bake the asparagus for 8-10 minutes.
Bake mushrooms for 15 minutes.
Bake potatoes for 25-30 minutes.
Allow the vegetables to cool at room temperature.
Slice mushrooms into even triangles and the asparagus into 1" pieces.
Toss the vegetables with the dressing and serve.
For the Dressing
¼ oz. Fresh Thyme, chopped well
½ tsp. Lemon Zest
¼ oz. Dijon Mustard
¼ oz. Garlic, minced
1 fl oz. Lemon Juice
4 fl oz. Seasoned Rice Vinegar
¼ oz. Kosher Salt
1/8 oz. Black pepper
¾ oz. Sugar
4 ½ fl oz. Extra Virgin Olive oil
Combine all the ingredients (except the oil) into a bowl and whisk together until sugar is dissolved.
Whisk in the Olive oil. Set vinaigrette aside.