Asparagus and Mushroom Salad

By Jan

Serves 4

Ingredients

• 5 oz asparagus
• 1 tsp yellow mustard
• 2 TBS lemon juice
• 1/4 C honey
• 2 cloves garlic, crushed
• Pepper to taste
• 13 oz. mushrooms
• 5 oz arugula
• 1/2 C red bell pepper, chopped

Preparation

Step 1

Snap the woody ends from the apsparagus spears and cut in half on the diagonal. Cook in boiling water for 1 minute. Drain, then plunge into cold water and set aside.
Place the mustard, lemon juice, honey and garlic in a large saucepan and season with pepper. Bring to a boil then reduce the heat and add the mushrooms, tossing for two minutes. Cool.
Remove the mushrooms from the sauce with a slotted spoon. Return the sauce to a boil, then reduce heat and simmer for three to five minutes, or until reduced and syrupy. Cool slightly.
Toss the mushrooms, asparagus, arugula, and chopped bell pepper together. Put on a plate and drizzle with the sauce.