Directions

1. Preheat oven to 400°F. Coat a shallow baking pan with nonstick cooking spray. For dressing, in a small bowl whisk together vinegar, 2 tablespoons of the oil plus honey, shallots, parsley, and salt and pepper to taste; set aside.
2. Place asparagus, portobello slices, white mushrooms and tomatoes in baking pan. Drizzle with remaining 1 tablespoon oil, and season with salt and pepper to taste; toss to coat. Roast 10 minutes or until vegetables are tender.
3. Place roasted vegetables in a large bowl; add enoki mushrooms, and toss. Spoon mushroom salad on watercress, and drizzle with dressing. Serve warm.