Marinated Mushroom and Asparagus

1. Fill a medium sauce pan with water, add 1 tsp salt, and bring to a boil. While you are washing the asparagus, snap the hard ends off. You should be able to gently bend the spears in your hands and it should naturally snap about 1/2 way to 1/3 of the way from the bottom. Once the pot is boiling, add the asparagus and cook for 3 minutes. Remove promptly and place into a large bowl filled with cold water and ice. Remove after 2 minutes.

2. Leaving the stems intact cut the mushrooms into quarters. Cut the ends off of the zucchini and slice in half lengthwise. Cut each half into 1 inch long sections. Cut each section into 3 – 4 slices. Add the mushrooms and zucchini to a medium skillet and cook over medium-low heat. Season with 1/2 tsp salt and cook until the mushrooms are a deep brown. Stir occasionally, don’t let the zucchini overcook. Remove from heat.

3. Using a slotted spoon – careful not to get any of the liquid – place the mushrooms and zucchini into a large bowl. Cut the green onions into inch long pieces then slice those in half lengthwise. Add the green onions to the large bowl. Cut the asparagus spears into 1 inch long pieces. Add the asparagus to the bowl. Add the white balsamic vinegar and stir. Be sure to coat all the veggies in the vinegar.