Tangy Roasted Asparagus and Mushrooms

Instructions

Lemon-Tarragon Vinaigrette:

1. Place the white wine vinegar, Tallgrass Reserve, lemon juice, tarragon, Dijon mustard and honey into a food processor; cover and process until mixture is combined. While processing, slowly drizzle in olive oil until blended. Season with salt and pepper.

Roasted Asparagus and Mushrooms:

1. Heat oven to 400°F. Line a 17 x 12-inch baking pan with parchment paper.
2. Arrange prosciutto in a single layer on prepared pan. Bake for 10-12 minutes or until crisp. Cool prosciutto on a plate. Let the pan cool completely.
3. Meanwhile, bring dried cherries and water to a boil in a small saucepan over medium-high heat, stirring constantly. Reduce heat to medium. Simmer, uncovered, for 8-10 minutes or until cherries are plump, stirring frequently. Remove from the heat.
4. Line two 17 x 12-inch baking pans with aluminum foil. Place asparagus on a prepared pan. Drizzle with 3 tablespoons vinaigrette; toss to coat. Place mushrooms and red onion on the other pan. Drizzle with 2 tablespoons vinaigrette; toss to coat. Arrange vegetables in a single layer. Lightly season with salt and pepper. Bake for 15-17 minutes or until vegetables are tender, turning once.
5. Coarsely chop prosciutto. Drain cherries. Arrange asparagus on a large serving platter. Top with the mushrooms, onion, cherries and prosciutto. Drizzle with remaining vinaigrette. Sprinkle with Tallgrass Reserve.