Asparagus and Portobello Salad with Asian dressing

Ingredients

• 3 green onion
• 1 Teaspoon Rice Vinegar
• 1 ½ Teaspoon White Wine Vinegar
• 1 Teaspoon Granulated Sugar
• 1 Teaspoon Soy Sauce 
• 2 Teaspoons Water
• 1 Tablespoon Sesame Oil
• 1 Teaspoon Lemon Juice
• ⅛ Teaspoon Salt
• 1 Teaspoon Extra Virgin Olive Oil
• 1 lb Portobello Mushrooms, wipe cleaned and sliced
• 1 lb Asparagus, washed.
• 2 Teaspoons Sesame Seed

Instructions

1. Make the dressing by whisking together everything except mushroom and asparagus
2. Steam the asparagus until it is bright green and still crisp, about 5 minutes. Let it cool for 10 minutes and slice them into 2 inch pieces.
3. Sautee mushrooms in a skillet until the moisture released by the mushrooms has evaporated and they are golden brown, 7 to 8 minutes.
4. Place the mushrooms and asparagus into a serving platter and evenly drizzle it with the dressing.