Raw Asparagus and Mushroom Salad with Walnuts and Miso Dressing

Directions

1. 1
   Working with 1 asparagus spear at a time, slice spears on the diagonal to create very thin slices.
2. 2
   Transfer to a medium bowl (snap off tips as you get to the end of the spears and add to bowl). Shave mushrooms with a mandolin to create paper thin slices and add to bowl as well.
3. 3
   Combine miso, rice vinegar, honey, oil and water in a small bowl and briskly whisk until well blended and a pourable consistency (add more water to thin if necessary).
4. 4
   Drizzle miso dressing over shaved mushrooms and asparagus and toss to coat.Divide asparagus salad among plates. Top with toasted walnuts and serve.