Ingredients
Olive oil: quarter cup
Lemon juice:1/8 cup
Fresh asparagus spears:12
Baby spinach: 60gm
Grated Parmesan cheese:1/8cup
Seasoned slivered almonds: 1 tbsp
Method
Preheat a grill (on low heat). Marinate the asparagus with lemon juice and olive oil. Grill asparagus for about four minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill.
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 olive oil. Mix and serve.
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