Tossed Asparagus and Mushroom Salad

Wash the arugula, shake dry and remove any hard stalks. Wash the asparagus, remove the woody ends and cook in plenty of boiling, salted water for about 8 minutes, until al dente. Drain and refresh in cold water. Wash, halve and core the bell pepper and cut into strips. Clean the mushrooms by rubbing with a paper towel and slice thickly. Heat the butter and saute the mushrooms, season with salt and pepper and set aside.

Wash the oranges well, pat dry and remove the zest thinly with a zester. Halve and squeeze the fruit. Put the orange juice and zest, mustard, honey, salt, pepper, balsamic vinegar and oil into a salad dressing shaker and shake vigorously.