Ingredients (use vegan versions):
Vinegarette 2 tablespoon basalmic vinegar 1 tablespoon olive oil 1 tablespoon walnut oil
Directions:
1) Saute mushrooms in small amount of olive oil. Set aside2)Add cooked asparagus to mushrooms3)Cut peeled onion so that the root end still holds together, while cutting in wedges. Saute in 1 tsp. olive oil plus 1 Tbsp. margarine. Stir and turn as onion glazes and turns brown. Add to mushrooms and asparagus.4) Make vinegarette by combining ingredients and shaking in a small jar with tight fitting lid.5) Just before serving cook spinach in very samll amount of water until wilted. Stir mushroom mixture into spinach. Stir all with vinegarette and serve.