Name: Bone Suckin’ Asparagus & Mushroom Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp Bone Suckin'® Sweet Spicy Mustard; 1 tsp Ancho Chili Powder; ¼ cup White Wine Vineger; 1 pinch Cayenne pepper; ½ cup Olive Oil; Sea Salt; 1 lb Asparagus; 1 lb Mushrooms; 3 tbsp Olive Oil; 1 tbsp Fresh Thyme; Sea Salt and Pepper; ¼ cup Pecans; 8 oz Blue Cheese

DifficultyBeginner

This Asparagus & Mushroom Salad is a great summertime salad recipe!

Yields4 Servings

Prep Time20 minsCook Time10 minsTotal Time30 mins

For the Vinaigrette

2 tbsp Bone Suckin'® Sweet Spicy Mustard

1 tsp Ancho Chili Powder

¼ cup White Wine Vineger

1 pinch Cayenne pepper

½ cup Olive Oil

Sea Saltto taste

For the Salad

1 lb Asparagus grilled

1 lb Mushrooms(Portobello, Cremini, Shiitake), coarsely chopped

3 tbsp Olive Oil

1 tbsp Fresh Thymechopped

Sea Salt and Pepperto taste

¼ cup Pecanstoasted

8 oz Blue Cheesecrumbled

For the Vinaigrette

Whisk the Bone Suckin’® Sweet Spicy Mustard, ancho chili powder, salt, and vinegar. Slowly whisk in the oil until emulsified.

For the Salad

Heat olive oil in a large sauté pan over high heat. Add the mushrooms and cook until they are golden brown. Add thyme and season with salt and pepper. Toss the asparagus with a few tablespoons of the vinaigrette and season with salt and pepper.

Arrange 1/4 of the mushrooms in the center of each plate. Arrange the asparagus around the mushrooms.

Sprinkle the pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing. Enjoy!

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