As promised, here's the recipe for the salad we made last week. This is a lovely seasonal salad -- we usually eat it warm as soon as it's made, but this time we ate it cold, which is good too.
Asparagus Berry Salad
1 lb asparagus -- trimmed and cut 1"
3 Tbsp olive oil -- divided
1/4 tsp salt
1/4 tsp pepper
1 bag salad greens (about 5 oz)
1 lb strawberries -- quartered
1/4 small onion -- sliced thin
1/2 cup chopped walnuts -- toasted
2 Tbsp cooking sherry
2 tsp. sugar
In a sealable container, toss the asparagus with 1 Tbsp oil. Spread on a baking sheet, sprinkle with salt and pepper. Bake at 400 for 15 minutes, stirring occasionally. In a large bowl, mix greens, strawberries, onions, walnuts, and asparagus. In a small bowl, whisk together the sherry, sugar, and remaining oil. Drizzle over salad and toss to coat.