Spring Mushroom Asparagus Salad

Bring a large saucepan filled halfway with water to a boil; add asparagus. Boil until bright green and firm about 2 minutes; drain. In a bowl filled with cold water, place asparagus until cool about 5 minutes; drain. Transfer asparagus to a glass baking dish.

In a small bowl whisk together orange juice concentrate, 2 tablespoons water, the oil, vinegar, salt and black pepper; set aside (can be prepared up to 24 hours ahead).

Add mushrooms to baking dish. Whisk orange juice mixture, pour over asparagus and mushrooms; stir gently to coat.

On 6 serving plates lined with lettuce, arrange mushrooms, dividing evenly; arrange asparagus spears in a spoke pattern (this can be done up to 2 hours ahead, covered and refrigerated). Just before serving sprinkle cherry tomatoes over salad; drizzle with reserved orange juice mixture.