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Trim the woody ends from the asparagus spears and cut in half on the diagonal. Place in a saucepan of boiling water and cook for one minute, or until tender. Drain, plunge into cold water and set aside.
Place the mustard, citrus juice and zest, garlic and honey in a large saucepan and season with pepper. Bring to the boil, then reduce the heat and add the mushrooms, tossing for 2 minutes. Cool.
Remove the mushrooms from the sauce with a slotted spoon. Return the sauce to the heat, bring to the boil, then reduce the heat and simmer for 3-5 minutes, or until reduced and syrupy. Cool slightly.Toss the mushrooms, rocket leaves, capsicum and asparagus. Place on a plate and drizzle with the sauce.
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