Asparagus and Mushroom Salad Recipe

Name: Asparagus and Mushroom Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 155 g asparagus spears; 1 tablespoon coarse grain mustard; ¼ 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; ¼ cup honey; 400 g button mushrooms, halved; 150 g rocket; 1 red capsicum, cut into strips

Servings: persons

155 g asparagus spears
1 tablespoon coarse grain mustard
¼ 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
¼ cup honey
400 g button mushrooms, halved
150 g rocket
1 red capsicum, cut into strips

1
1 Trim the woody ends from the asparagus spears and cut in half on the diagonal.
2
Place in a saucepan of boiling water and cook for one minute, or until tender.
3
Drain, plunge into cold water and set aside.
4
Place the mustard, citrus juice and zest, garlic and honey in a large saucepan and season with pepper.
5
Bring to the boil, then reduce the heat and add the mushrooms, tossing for 2 minutes.
6
Cool.
7
Remove the mushrooms from the sauce with a slotted spoon.
8
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.
9
Cool slightly.
10
Toss the mushrooms, rocket leaves, capsicum and asparagus.
11
Place on a plate and drizzle with the sauce.

166

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 155 g asparagus spears, 1 tablespoon coarse grain mustard, ¼ cup orange juice, 2 tablespoons lemon juice, and more.

Yes, Asparagus and Mushroom Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asparagus and Mushroom Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions