Asparagus & Mushroom Salad - cooking recipe

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

Preparation

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