I made this asparagus salad one summer evening when I had spinach and Parmesan cheese in the fridge and combined them with grilled asparagus — I was delighted with the outcome. My husband and I love it! This salad will taste great with roasted asparagus, too.
Ingredients
- olive oil: 0.25 cup
- lemon juice: 2 Tbsp
- asparagus spears: 12 piece (fresh)
- spinach leaves: 6 cups (fresh)
- Parmesan cheese: 2 Tbsp (grated)
- seasoned slivered almonds: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat an outdoor grill for low heat and lightly oil the grate.
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Combine oil and lemon juice in a baking dish. Add asparagus and roll until coated.
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Grill asparagus on the preheated grill, turning at least once and brushing with remaining oil-lemon juice mixture, until crisp-tender, about 5 minutes. Remove from the grill and place back into the baking dish. Cut into bite-sized pieces.
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Combine spinach, Parmesan, and almonds in a large bowl. Add asparagus along with any oil-lemon juice mixture from the dish. Toss to blend and serve immediately.
