Difficulty: Easy - for beginners
Dietary guidance: v v d
3Tbs red wine vinegar,3Tbs olive oil, 1tsp honey, 2Tbs chopped parsley, 1lb diced asparagus, 1C sliced portabello mushrooms, 1C button mushrooms, 1C cherry tomatoes, 2C enoki mushrooms, 4C watercress
Preheat oven 400 degrees F. Whisk vinegar, 2Tbs. oil, honey, shallots,parsley,salt and pepper to taste in small bowl; set aside. place asparagus,portobello slices,button mushrooms, and tomatoes on a baking sheet, drizzle with remaining oil and season with salt and pepper to taste.Toss well to coat. Roast for 10 minutes or until veggies are tender; place in a bowl.Add enoki mushrooms, toss to heat mushrooms slightly. Serve over watercress and drizzle with vinegar mixture.