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Ingredients
Asparagus and Mushroom Salad
175 g (6 oz/1 bunch) asparagus, trimmed
1 tbs wholegrain mustard
1 tbs grated orange zest
2 tsp grated lemon zest
2 tsp grated lime zest
3 tbs orange juice
2 tbs lemon juice
1 tbs lime juice
2 garlic cloves, crushed
2 tsp sugar
400 g (14 oz) button mushrooms, halved
150 g (5½ oz) rocket (arugula)
1 red capsicum (pepper), cut into strips
Method
Snap the woody ends from the asparagus spears and cut in half on the diagonal. Cook in boiling water for 1 minute, or until just tender. Drain, plunge into cold water and set aside.
Put the mustard, citrus zest and juice, garlic and sugar in a large saucepan and season with freshly ground black pepper. Bring to the boil, then reduce the heat and add the mushrooms, tossing for 2 minutes. Cool.
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. Cool slightly.
Toss the mushrooms, rocket leaves, capsicum and asparagus together. Put on a plate and drizzle with the sauce.
Nutrition Per Serve
Energy 287 kJ (68 Cal);
Fat 0.8 g;
Saturated fat 0.01 g;
Protein 6.6 g;
Carbohydrate 8.2 g;
Fibre 4.6 g;
Cholesterol 0 mg
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