Warm Asparagus Spinach Salad |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 16 |
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I tried it out on my family and we all thought it was Zaar-worthy. Slightly adapted for my family's taste. This makes a lot so you may want to half the recipe. Ingredients:
1 1/2 lbs fresh asparagus, trimed and cut into 1 inch pieces |
2 tablespoons olive oil, plus |
1/2 cup olive oil, divided |
salt |
1 1/2 lbs uncooked penne or 1 1/2 lbs penne pasta |
3/4 cup chopped green onion |
6 tablespoons white wine vinegar (this amount may be too vinegary for some tastes so start low and add up to taste) |
2 tablespoons soy sauce |
1 (6 ounce) package fresh baby spinach |
1 cup coarsely chopped cashews |
1/2-3/4 cup shredded parmesan cheese |
Directions:
1. Put the asparagus into an large oblong baking dish.
2. Drizzle with 2 tablespoons olive oil; sprinkle evenly with salt.
3. Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender; stir every 10 minutes.
4. While the asparagus is cooking, prepare the pasta according to package directions; drain.
5. Add the onions, vinegar, and soy sauce in the container of a blender; process.
6. While processing, gradually add the remaining olive oil in a steady stream.
7. In a large serving bowl, add the pasta, spinach, and asparagus; drizzle dressing over all; toss to coat.
8. Season to taste with pepper, if desired.
9. Sprinkle with cashews and Parmesan cheese.
10. Serve warm.
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