Ingredients for Asparagus Mushroom Salad
- 1 1/2 lbs fresh asparagus
- 1/4 cup Dijon mustard
- 1/4 cup orange juice
- 1/4 cup lemon juice
- 2 tablespoons lime juice
- 1 teaspoon orange zest
- 1 teaspoon lime zest
- 1 garlic clove, minced
- 1 1/2 teaspoons honey
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 8 ounces button mushrooms, sliced
- 1/4 cup red onion, thinly sliced
- 5 ounces fresh baby spinach
- 1 red bell pepper, thinly sliced
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How to Make Asparagus Mushroom Salad
- Snap off the woody ends of the asparagus and cut each spear in half diagonally.
- Blanch the asparagus in a pot of boiling water for 1 minute.
- Immediately transfer the asparagus to an ice bath to stop the cooking process.
- Set the blanched asparagus aside.
- In a saucepan, combine Dijon mustard, orange juice, lemon juice, orange zest, lemon zest, minced garlic, and black pepper.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low, add the sliced mushrooms, and toss to coat.
- Cook for 5-7 minutes, or until the mushrooms are tender. Remove the mushrooms from the sauce using a slotted spoon and set aside.
- Increase the heat to medium-high, and simmer the remaining sauce for 3-5 minutes, or until it has reduced and thickened slightly. Stir in honey.
- Remove from heat and allow the sauce to cool slightly.
- In a large bowl, gently toss together the cooled asparagus, baby spinach, sliced red bell pepper, thinly sliced red onion, and the cooked mushrooms.
- Arrange the salad on plates and drizzle generously with the citrus dressing.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
93g
Fat
0g
Carbs
10g
