A refreshing and vibrant salad combining the earthy flavors of mushrooms and asparagus with a zesty citrus dressing.
Trim the woody ends of the asparagus and cut them into bite-sized pieces.
Use a sharp knife to ensure clean cuts and avoid crushing the asparagus.
Blanch the asparagus in boiling water for one minute, then transfer to an ice bath to cool.
The ice bath helps retain the vibrant green color of the asparagus.
In a saucepan, combine mustard, lemon juice, orange zest, pepper, salt, honey, and garlic. Heat until it starts to simmer.
Stir continuously to ensure the ingredients are well combined.
Add the mushrooms to the dressing and cook for 2-3 minutes, then remove them with a slotted spoon.
Cooking the mushrooms in the dressing infuses them with flavor.
Reduce the dressing over low heat until it becomes slightly syrupy.
Keep an eye on the dressing to prevent it from burning.
In a mixing bowl, combine the asparagus, mushrooms, spinach, and thinly sliced red onion.
Toss gently to avoid bruising the spinach leaves.
Plate the salad and drizzle with the reduced dressing before serving.
Serve immediately to enjoy the fresh flavors at their best.
