Mushrooms with Tomato and Asparagus
Cook the asparagus in boiling salted water for around 8 minutes until it still has a slight bite to it. Refresh in cold water and drain well.
Mix 2-3 tbsp of lemon juice together with the zest, 1-2 tbsp water, the honey and 4-5 tbsp oil. Add the capers and season to taste with lemon juice, salt and ground black pepper.
Sweat the mushrooms in the remaining oil for 2-3 minutes. Stir through the dressing together with the other salad ingredients, arrange on plates and serve.