Dressing1/4 cup lemon juice 2 tbsp. vegetable oil or olive oil 2 tbsp. honey
Salad2 cups fresh asparagus spears, cut into 1-inch pieces 2 cups fresh strawberries, sliced 1/4 cup toasted, sliced almonds
In a jar with a tight-fitting lid, combine dressing ingredients. Shake well.
Partially cook the asparagus in rapidly boiling water for 2 minutes. Drain and rinse with cold water.
Combine the asparagus, strawberries and almonds in a serving bowl and pour only enough dressing to coat the produce while gently tossing.
Adapted from recipe by Sharon Green of Ontario, Canada and featured on Avad Fan’s Strawberry and Asparagus Make the Perfect Spring Salad Combo.