- 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.
Need Something for Your Kitchen?
Get 10% off your first order at our store, CHEFS Catalog!*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*New customers only, some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close