Asparagus Mushroom Salad Recipe

Ingredients for Asparagus Mushroom Salad

• Asparagus Spears
• Coarse Grain Mustard
• Orange Juice
• Lemon Juice
• Lime Juice
• Orange Zest
• Lime Zest
• Garlic Clove
• 1 tablespoon honey
• 1/4 teaspoon black pepper
• Kosher Salt
• Button Mushrooms
• 1/4 red onion, thinly sliced
• Fresh Spinach
• 1/2 red bell pepper, thinly sliced

How to Make Asparagus Mushroom Salad

1. Snap off the woody ends of the asparagus and cut each spear in half diagonally.
2. Blanch the asparagus in a pot of boiling water for 1 minute.
3. Immediately transfer the asparagus to an ice bath to stop the cooking process.
4. Set the blanched asparagus aside.
5. In a saucepan, combine Dijon mustard, orange juice, lemon juice, orange zest, lemon zest, minced garlic, and black pepper.
6. Bring the mixture to a boil over medium-high heat.
7. Reduce the heat to low, add the sliced mushrooms, and toss to coat.
8. Cook for 5-7 minutes, or until the mushrooms are tender. Remove the mushrooms from the sauce using a slotted spoon and set aside.
9. 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.
10. Remove from heat and allow the sauce to cool slightly.
11. In a large bowl, gently toss together the cooled asparagus, baby spinach, sliced red bell pepper, thinly sliced red onion, and the cooked mushrooms.
12. Arrange the salad on plates and drizzle generously with the citrus dressing.