1/4 c. freshly squeezed lemon juice
1/4 tsp. dry mustard powder
1/2 c. olive oil
1 lg. clove garlic, peeled and quartered
Salt and pepper to taste
1/2 lb. thin asparagus, trimmed and cut into 2 inches
1/2 lb. med. fresh mushrooms, trimmed
4 green onions, trimmed and chopped

Beat together lemon juice and mustard powder in a small bowl. Slowly whisk in oil in a steady stream. Add garlic, salt, and pepper. Let stand 30 minutes. Meanwhile, blanch asparagus pieces in boiling, salted water 4-5 minutes. Rinse in cold water. Drain. Place in medium bowl. Slice mushrooms and add to bowl with chopped green onion. Pour dressing over; toss to coat evenly. Serves 6. Great spring-time recipe.