Ingredients
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10 fresh asparagus spears (or 3 oz. frozen spears)
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1 tablespoon coarse grain mustard (or Dijon)
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1/4 cup orange juice
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2 tablespoons lemon juice
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2 tablespoons lime juice
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1 teaspoon orange zest
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1 teaspoon lime zest
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1/4 cup honey
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1/4 teaspoon pepper
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1/2 teaspoon kosher salt (or 1/4 teaspoon fine salt)
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13 ounces button mushrooms, quartered
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1 small red onion, sliced thin
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5 ounces fresh spinach (can use romaine)
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1 red pepper, cut in strips
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1 garlic clove, crushed
Instructions
- Snap woody end from asparagus spears, and cut in half on the diagonal. Blanch in boiling water for one minute. Drain, and plunge into cold water. Set aside.
- Place mustard, citrus juice, zest, garlic, pepper and honey in a saucepan over medium high heat. Bring to boil, then reduce the heat to low, adding mushrooms, and toss. Cool, take off heat.
- Remove mushrooms from sauce with slotted spoon and set aside.
- Return the sauce to heat, bring to boil then reduce the heat and simmer for 3-5 minutes, or until reduce and syrupy. Cool slightly.
- To serve, toss the mushrooms, spinach leaves, red pepper, red onion, and asparagus. Plate this salad mix, and drizzle with the citrus sauce.