Asparagus And Mushroom Salad

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 155 g asparagus spears
• 1 tablespoon coarse grain mustard
• 1/4 cup orange juice
• 2 tablespoons lemon juice
• 1 tablespoon lime juice
• 1 tablespoon orange zest
• 2 teaspoons lemon zest
• 2 teaspoons lime zest
• 2 garlic cloves, crushed
• 1/4 cup honey
• 400 g button mushrooms, halved
• 150 g rocket
• 1 red capsicum, cut into strips

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 toss the mushrooms, rocket leaves, capsicum and asparagus. place on a plate and drizzle with the sauce.