Asparagus & Mushroom Salad Recipe

Name: Asparagus & Mushroom Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
Remove mushrooms from sauce with slotted spoon and set aside.
4
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.
5
To serve, toss the mushrooms, spinach leaves, red pepper, red onion, and asparagus. Plate this salad mix, and drizzle with the citrus sauce.

190

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 15 ingredients. The key ingredients include: 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, and more.

Yes, Asparagus & 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 & Mushroom Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions