Asparagus and Strawberry Salad with Toasted Almonds

Ingredients

• 1 pound asparagus, trimmed and cut into 2-inch pieces
• 1 1/2 cups strawberries, hulled and sliced
• 1/3 cup sliced almonds
• 5 ounces mixed spring greens
• 1/3 cup crumbled goat cheese
• 3 tablespoons balsamic vinaigrette
• salt, to taste
• black pepper, to taste

Method

1. 1

   Bring a medium saucepan of water to a boil and fill a bowl with ice water.

   5:00 · Boil water
2. 2

   Add the asparagus to the boiling water and blanch until bright green and just tender, about 2 minutes.

   2:00 · Blanch asparagus
3. 3

   Drain the asparagus and immediately transfer to the ice water to stop cooking. Let sit 2 minutes, then drain well and pat dry.

   2:00 · Cool in ice water
4. 4

   Toast the sliced almonds in a dry 9-inch skillet over medium heat, stirring often, until golden and fragrant, about 3 minutes. Remove from heat and let cool.

   3:00 · Toast almonds
5. 5

   Spread the spring greens over a large serving platter.

6. 6

   Arrange the blanched asparagus and sliced strawberries over the greens.

7. 7

   Sprinkle the toasted almonds and crumbled goat cheese over the top.

8. 8

   Drizzle the balsamic vinaigrette over the salad and season with salt and black pepper to taste. Serve immediately.