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.