Asparagus and Mushroom Salad
- 1 Trim the woody ends from the asparagus spears and cut in half on the diagonal. Place in a saucepan of boiling water and cook for one minute, or until tender. Drain, plunge into cold water and set aside.
- Place the mustard, citrus juice and zest, garlic and honey in a large saucepan and season with pepper. Bring to the boil, then reduce the heat and add the mushrooms, tossing for 2 minutes. Cool.
- Remove the mushrooms from the sauce with a slotted spoon. Return the sauce to the heat, bring to the boil, then reduce the heat and simmer for 3-5 minutes, or until reduced and syrupy. Cool slightly.
- Toss the mushrooms, rocket leaves, capsicum and asparagus. Place on a plate and drizzle with the sauce.