Roasted Portobello and Asparagus Salad with Parmesan and Balsamic Vinaigrette

The transition between Winter and Spring can be a difficult time to eat imaginatively.  We are tired of soups, stews, and casseroles, and yet the fresh produce is still coming from far, far away which makes it less fresh, and in turn, less appealing.  A turning point happens each Spring when asparagus starts to come from the west coast instead of Latin America.  It is then that we can rest easy knowing that fresh produce will continue to grow and flourish for many months to come.

I was recently back in Wisconsin visiting my family.  I was going to make a traditional Greek lasagna called Pastitsio and a big green salad, but I wanted one other dish to accompany it.  Feeling uninspired I looked around the brightly lit grocery store at my options.  I spied the green stalks of asparagus and knew that although the beauties were indeed from Mexico, they would not be for much longer.  I wanted to celebrate this exciting turn of events and so I decided to pair the Portobellos with the asparagus to signify the transition between winter and spring, with the Portobellos representing winter.

This salad is finished with a sprinkling of Parmesan and a drizzling of balsamic.  I hope that it inspires you as well, as the season of fresh food approaches! 

 Roasted Portobello and Asparagus Salad with Parmesan and Balsamic Vinaigrette

1 bunch asparagus, ends trimmed and cut in half

4 Portobello mushroom caps, cut in 1/2 inch slices

4 ounces grated Parmesan

1/3 cup olive oil

3 Tbsp balsamic vinegar

2 tsp dijon

kosher salt and black pepper, to taste

additional olive oil for brushing vegetables

Preheat oven to 425

Line a 3 baking sheets with parchment paper.  The mushrooms should fit on one and the asparagus on two.  Brush the vegetables with olive oil and lightly season with salt and pepper. Roast 1 tray at a time for about 15 minutes each (the mushrooms may cook faster.)  Cool each tray to room temperature.  Plate the asparagus in a sun-shaped pattern on a platter and top with the Portobellos. Whisk together the dressing ingredients, sprinkle with the Parmesan, and serve.