• 1 1/2 pounds fresh asparagus spears, trimmed
  • 1/3 cup frozen orange juice concentrate, thawed (from a 6-ounce can)
  • 1/4 cup vegetable oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 pound (about 5 cups) fresh white mushrooms, sliced
  • Lettuce leaves
  • 1 1/2 cups cherry tomatoes, quartered


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.

Recipe reprinted by permission of Mushroom Council. All rights reserved.

RecID 8069

Sign Up for Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.