Asparagus Salad
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.
olive oil
¼
cup
lemon juice
2
tablespoons
fresh asparagus spears
12
fresh spinach leaves
6
cups
grated Parmesan cheese
2
tablespoons
seasoned slivered almonds
1
tablespoon
 Preheat an outdoor grill for low heat and lightly oil the grate.
  Combine oil and lemon juice in a baking dish. Add asparagus and roll until coated.
  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.
  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.
