Asparagus & Mushroom Salad
photo by breezermom
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 10 fresh asparagus spears (or 3 oz. frozen spears)
- 1 tablespoon coarse grain mustard (or Dijon)
- 1⁄4 cup orange juice
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 1 teaspoon orange zest
- 1 teaspoon lime zest
- 1 garlic clove, crushed
- 1⁄4 cup honey
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon kosher salt (or 1/4 teaspoon fine salt)
- 13 ounces button mushrooms, quartered
- 1 small red onion, sliced thin
- 5 ounces fresh spinach (can use romaine)
- 1 red pepper, cut in strips
directions
- 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.
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RECIPE SUBMITTED BY
Andi Longmeadow Farm
United States
I have been a member of food.com (Recipezaar) since January 2007. . I love to photograph food and have reviewed almost 1500 recipes. I used to be a forum host here for many years, but now - all that has gone away. Memories are all that exist. I hope you enjoy any one of my recipes and make it your own. Thanks for visiting my page.