Asparagus Salad Recipe

Ingredients for Asparagus Salad

• 1 pound asparagus
• Orange Juice Concentrate
• 1 tablespoon water
• Olive Oil
• Red Wine Vinegar
• Salt
• Mushroom
• 1 cup halved cherry tomatoes
• 6 cups fresh lettuce leaves (e.g., romaine, butter lettuce)

How to Make Asparagus Salad

1. Bring a pot of salted water to a boil. Add 1 pound of asparagus and cook for 2 minutes, until bright green and crisp-tender. Immediately transfer to an ice bath to stop the cooking process. Drain well and set aside.
2. In a large bowl, combine 8 ounces of sliced cremini mushrooms with the cooked asparagus.
3. In a small bowl, whisk together 1/4 cup orange juice, 1 tablespoon water, 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. Pour half of the dressing over the asparagus and mushroom mixture and gently toss to combine.
5. Line 6 plates with fresh lettuce leaves. Top with the asparagus and mushroom mixture. Add 1 cup of halved cherry tomatoes to each plate. Drizzle with the remaining dressing and serve immediately.