Asparagus and Mushroom Salad

30 Jun

Asparagus and Mushroom Salad

Prep Time: 20 minutes
Cooking Time: 10 minutes


5 oz. asparagus spears
1 TB wholegrain mustard
1/4 cup orange juice
2 TB lemon juice
1 TB lime juice
1 TB orange zest
2 ts lemon zest
2 ts lime zest
2 gloves garlic, crushed
1/4 cup honey
14 oz fresh mushrooms, halved
5 oz arugula
1 red bell pepper, cut into strips


1. Trim the ends off the asparagus and cut in half. Place in sauce pan of boiling water; cook 1 minute. Drain and plunge into cold water. Set aside.
2. Place mustard, juices, zests, garlic and honey in large saucepan. Season with pepper. Bring to boil, reduce heat and add mushrooms. Toss for 2 minutes. Cool.
3. Remove the mushrooms from the sauce with a slotted spoon. Return sauce to heat, bring to boil, then reduce heat and simmer for 3 minutes (until reduced and syrup-like). Cool slightly.
4. Toss mushrooms, arugula, bell pepper and asparagus together. Then drizzle with sauce.

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