Asparagus and Spinach Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This was a recipe I adapted and served for Valentine's Day this year. It is quick and elegant. Ingredients:
2 tablespoons extra virgin olive oil |
1/2 lb fresh asparagus, trimmed and cut into 1 inch lengths |
1 large yellow bell peppers or 1 large orange bell pepper, cut into thin strips |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground pepper |
1 tablespoon balsamic vinegar |
1 cup baby spinach, loose packed,washed and torn |
2 tablespoons parmesan cheese, grated (use a good quality cheese.) |
Directions:
1. In a medium wok, warm the olive oil over medium-high heat.
2. When oil is hot add the asparagus and bell pepper.
3. Quickly stir-fir until crisp tender, about 5 minutes; stirring frequently.
4. Turn off heat, sprinkle with salt and pepper, stir to mix.
5. Immediately add the balsamic vinegar and mix thoroughly.
6. Serve on a bed of baby spinach, pour any vinegar that has found its way to the bottom of the wok over salad and top with grated cheese.
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