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Export 16 ingredients for grocery delivery
Step 1
Snap the woody ends from the asparagus spears and cut in half on the diagonal. Cook in boiling water for 1 minute, or until tender. Drain, plunge into cold water and set aside.
Step 2
Place the mustard, citrus juice and zest, garlic and honey in a large saucepan and season with pepper, parsley, sea kelp and cayenne. Bring to a boil, then reduce the heat and add the mushrooms, tossing for 2 minutes. Cool.
Step 3
Remove the mushrooms from the sauce with a slotted spoon.
Step 4
Return the sauce to the heat, bring to a boil, then reduce the heat and simmer for 3-5 minutes, or until reduced and syrupy. Cool slightly.
Step 5
Toss the mushrooms, green leaves and asparagus. Put on a plate and drizzle with the sauce.
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