Asparagus, Mushroom, Blueberry Salad

Asparagus, Mushroom, Blueberry Salad

2 pints fresh blueberries, plus additional for garnish
¾ cup extra virgin olive oil
¼ cup red wine vinegar
1 small red onion, diced
2 cups wild mushrooms, trimmed and cleaned
1 cup steamed asparagus
sea salt and pepper, to taste
¼ c. Marcona almonds, toasted
¼ c. crumbled feta or bleu cheese (optional)
fresh lemon zest

 

In a large saucepan, stir together blueberries, olive oil, vinegar, and red onion.  
Place over low-medium heat to bring to a simmer.  

Stir in the mushrooms and heat for 1 to 2 minutes, until the mushrooms are heated through.  
Continue to simmer until blueberries begin to release their pectin, and the sauce reduces and begins to thicken.

In a large bowl, toss asparagus with the warm dressing and salt and pepper.  Sprinkle with almonds, cheese, and lemon zest before serving.