In my on-going quest to find as many different ways to use asparagus as possible, I was excited to discover this recipe in my weekly Farmers Market update from St. Stephen’s.
The recipe was even featured at Agriberry’s booth at this weekend’s Farmer’s Market, along with loads of
After stocking up on fresh greens, as well, I couldn’t wait to get home and try . . . .
Strawberry, Asparagus and Spinach Salad1 bag salad greens 1/2 bag spinach 1 lb asparagus, ends trimmed and cut into bite-sized pieces 1 pint strawberries, sliced 1/3 cup sliced almonds, toasted Simple Dressing 1/4 cup rice vinegar (in a pinch, substitute cider vinegar) 2T olive oil 1/4 cup sugar salt and pepper to taste
Begin by blanching asparagus about two minutes in boiling water. Remove from heat and immediately submerge cooked asparagus pieces in ice water to stop cooking process. Season with salt and pepper and chill in refrigerator.
Toast sliced almonds in a non-stick pan over medium heat, stirring constantly, until almonds are golden in color.
Remove any large stems from spinach and lettuce leaves as you wash then dry them.
Prepare dressing by shaking all Simple Dressing ingredients together in a jar or whisk them together in a bowl.
Combine the first four ingredients in a large bowl and toss with dressing. Then add the almonds to the top, so they remain crunchy.
We added leftover chicken and a choice of goat cheese or feta for a full-course dinner. Everyone loved this quintessential spring meal. Easy and delicious, this recipe is going in our Roundup of Our Favorite Recipes.