Asparagus, Mushroom and Tomato Salad

When you eat healthy you can sometimes find yourself eating the same vegetables nearly every week. By roasting different combinations of vegetables you find that when certain veggies are cooked together, their taste and texture can change and become something innovative and new. The asparagus becomes sweet in the tomato juice and the mushroom remain tender. This dish can be eaten immediately while hot or refrigerated for a cold salad.

12-20 Asparagus stalks (approx.)

1 pint cherry tomatoes

8oz sliced baby portabellas

5 tbsp olive oil, split

1 tbsp white wine vinegar

2 tbsp finely chopped tarragon

salt and pepper

Heat oven to 400º. Wash and trim asparagus, then cut into 2 inch pieces. Place (well-rinsed) tomatoes, mushrooms and asparagus in a large baking dish and toss with 2-3 tbsp olive oil, salt and pepper. Cook for 25-35 minutes or until the tomatoes start to burst. Halfway through cooking, drain some of the excess liquid from the baking dish.

In a small bowl, whisk remaining 2-3 tbsp olive oil, white wine vinegar, tarragon, salt and pepper. When veggies are finished, remove from oven and again, drain the liquid from the dish. Drizzle the tarragon vinaigrette over the veggies.