This is a quick and easy warm salad that comes together in a snap. And if you're cringing at the price of asparagus (and the price of everything else) lately like I am, use frozen!
Ingredients
Salad
3 cups baby spinach
3 cups baby arugula
3 cups mixed mesclun
1/2 cup raw cashews, roughly chopped
1/4 cup dried cranberries, roughly chopped
Asparagus
2 lbs asparagus, trimmed of their rough bottoms and sliced into 2-inch pieces
1 tablespoon olive oil
1 tablespoon herbs de Provence
salt and pepper to taste
Dressing
1 tablespoon tahini
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon soy sauce
2 cloves garlic, finely minced
Method
Preheat oven to 425 degrees Fahrenheit. Coat asparagus pieces in olive oil, herbs and a pinch of salt and pepper and spread out on a cookie sheet. Roast for 20 minutes.
In a jar combine all the dressing ingredients and shake well until well combined.
Toss together all the salad ingredients, roasted asparagus and dressing and serve immediately.
Image via Chidorian