So I needed to figure out something to accompany the turkey meatloaf I was preparing. I had some uncooked asparagus in the refrigerator and wanted to use it prior to it possibly spoiling. I found this recipe while looking for the meatloaf recipe, and it sounded very easy. The dressing is incredible, as it acts as the baste for the grilling. I used a grill pan for this, but this could easily be done on an outdoor grill as well.
1/4 cup olive oil
1/8 cup lemon juice
12 fresh asparagus spears
6 cups fresh spinach leaves
1/8 cup grated Parmesan cheese
1 tablespoon seasoned slivered almonds
1. Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
2. Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
3. In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.
This salad was wonderful warm, but also could be chilled and served at a later time. The taste was great and my wife enjoyed the salad which is quite an accomplishment.