Perfect for spring!

2 pounds fresh asparagus, cut into 2-inch pieces

1 cup sliced mushrooms, sautéed

1-1/2 Tablespoons soy sauce

1 teaspoon sugar

1 Tablespoon rice vinegar

1/2 teaspoon salt

1 Tablespoon sesame oil.

Blanch asparagus in rapidly boiling water, until just tender, about 1 minute. Drain and immerse in ice water. Drain and pat dry. Sautée mushrooms in about one tablespoon olive oil. Cool. Combine soy sauce, sugar, vinegar, salt and sesame oil. Combine asparagus and mushrooms.  About one hour before serving, toss with dressing mixture. Chill 30 minutes,