Asparagus Mushroom Salad

• 1 pound fresh asparagus
• 1 pound fresh mushrooms, sliced 1/4 inch thick
• 4 tablespoons lemon juice, divided
• 1 cup heavy whipping cream
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 bunch romaine, torn
• Tomato wedges and additional paprika, optional

1. Cook asparagus in boiling salted water until crisp-tender; drain and rinse in cold water.
2. In a bowl, toss mushrooms with 3 tablespoons of lemon juice. Combine cream, paprika, salt, pepper and remaining lemon juice; whisk until smooth. Pour over mushrooms; toss to coat.
3. Line a large serving platter with romaine. Arrange the asparagus in spoke fashion with stems toward center. Spoon mushrooms into center. If desired, garnish with tomato wedges and paprika.

fresh asparagus, mushrooms, lemon juice, heavy whipping cream, paprika, salt, pepper, romaine, tomato

Taken from www.tasteofhome.com/recipes/asparagus-mushroom-salad/ (may not work)