This was the recipe of the week – and finally we have a winner (first time in a few weeks). This was my first recipe out of a new Vegetarian cook book. Excellent, colorful, healthy, little sweet, little spicy, all the good things in life. Ok – maybe not all – but this was great! And the cookbook has great pictures and was only 2.99 at Borders!
1 bunch asparagus, ends off, cut on a diagonal
1 T stone ground mustard
2 garlic cloves, crushed (I just crushed these with a knife and then took them out with the mushrooms)
1 orange (zest and juice)
1 lemon (zest and juice)
1 lime (zest and juice)
1 carton mushrooms, sliced
1/4 (or less) honey
1 red pepper
Cook asparagus for 1 minute and then set aside to cool
In a large saucepan, mix the rest (to honey) and bring to a boil. Add in mushrooms and stir for 2 minutes. Take mushrooms out and return sauce to boil for 3-5 minutes until thickened. Mix the red pepper, mushrooms, and asparagus over the salad greends and dress the salad.
Really good. If you like it less sweet – lessen the honey.