Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.28 Kcal (566 kJ) | ||
| Calories from fat | 7.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.79g | 1% | |
|---|---|---|---|
| Cholesterol | 0.41mg | 0% | |
| Sodium | 430.64mg | 18% | |
| Potassium | 622.59mg | 13% | |
| Total Carbs | 28.84g | 10% | |
| Sugars | 22.75g | 91% | |
| Dietary Fiber | 3.22g | 13% | |
| Protein | 5.51g | 11% | |
| Vitamin C | 67.1mg | 112% | |
| Iron | 1.9mg | 11% | |
| Calcium | 66.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 53.04 Kcal (222 kJ) | ||
| Calories from fat | 2.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.31g | 1% | |
|---|---|---|---|
| Cholesterol | 0.16mg | 0% | |
| Sodium | 168.85mg | 18% | |
| Potassium | 244.11mg | 13% | |
| Total Carbs | 11.31g | 10% | |
| Sugars | 8.92g | 91% | |
| Dietary Fiber | 1.26g | 13% | |
| Protein | 2.16g | 11% | |
| Vitamin C | 26.3mg | 112% | |
| Iron | 0.7mg | 11% | |
| Calcium | 26.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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