Description
This delicious Spinach & Asparagus Salad is incredibly simple to prepare. Sauté asparagus pieces until the edges are golden, then toss them with spinach, almonds, Parmesan, lemon juice and olive oil. It’s perfect for a quick lunch or a healthy side dish at dinner. Top with roasted chicken or salmon to make turn it into a main dish you’ll love. This recipe makes 4 large or 8 side servings. Scale as needed.
Ingredients
Scale
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons lemon juice (from 1 lemon)
- 1 pound fresh asparagus (about 12–16 fresh asparagus spears), trimmed and sliced into 2-inch pieces
- 5 ounces fresh baby spinach leaves (about 4 cups or big handfuls)
- 1/4 cup grated Parmesan cheese (use the real stuff), plus more for garnish
- 1/4 cup sliced almonds (or chopped walnuts)
- fine-grain sea salt or Kosher salt, and freshly ground black pepper
Instructions
- Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat.
- Add the chopped asparagus to the skillet with a big pinch of sea salt and a few spins of freshly ground black pepper and sauté, turning occasionally, until they are crisp-tender and lightly browned, about 5-8 minutes depending on the size of the asparagus.
- Meanwhile, add the parmesan, almonds, and spinach to a large bowl. Add the warm asparagus along with any oil left in the pan; the warm asparagus will barely wilt the spinach, giving it a nice texture.
- Drizzle the additional tablespoon of olive oil and lemon juice over the top, then sprinkle with 1/4 teaspoon salt and a few spins of freshly ground black pepper. Toss to combine and add more lemon juice, parmesan or almonds as needed. Serve immediately.
This salad is best enjoyed the day you make it. It can also be stored in the refrigerator, covered, for up to three days.
