Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Red Chile Mustard Vinaigrette:

Directions

Heat olive oil in a large saute pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.

Red Chile Mustard Vinaigrette:

Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. Season with more salt, to taste.

IDEAS YOU'LL LOVE

Roasted Asparagus

Recipe courtesy of Ina Garten

Grilled Asparagus

Recipe courtesy of Carol Kurt

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Grilled Portobello Mushrooms

Recipe courtesy of Williston Dye

Warm Mushroom Salad

Recipe courtesy of Ina Garten

Roasted Asparagus

Recipe courtesy of Ree Drummond

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Cowboy Chopped Salad

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking