1 lb. fresh asparagus, trimmed and cut into 1″ pieces
3 TB extra virgin olive oil, divided
1/4 tsp. salt
1/4 tsp. ground black pepper
8 cups spring mixed salad greens
3 cups fresh strawberries, sliced
1/2 small red onion, thinly sliced
1/2 cup toasted walnuts, chopped
2 TB balsamic vinegar
1/2 tsp. sugar
In a bowl toss the asparagus with 1 or 2 tablespoons of oil. Spread in a single layer in a greased 10″ x 15″ jelly roll baking pan. Sprinkle with salt and pepper.
Bake at 400º F., for 15 to 20 minutes or until tender.
In a large salad bowl, toss greens, strawberries, onions, walnuts and cooked asparagus.
In a small bowl, whisk the vinegar, sugar and remaining oil. Drizzle over the salad and toss to coat.