Asparagus and Strawberry Salad with Toasted Almonds

This refreshing salad combines the crispness of asparagus with the sweetness of strawberries and the crunch of toasted almonds.

Ingredients

• 1 bunch fresh asparagus, trimmed
• 1 cup strawberries, hulled and sliced
• 1/4 cup sliced almonds
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions

1. Bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until just tender. Transfer immediately to an ice bath to cool, then drain and pat dry.
2. Meanwhile, in a dry skillet over medium heat, toast the sliced almonds until golden brown, stirring often to prevent burning.
3. In a small bowl, whisk together olive oil, balsamic vinegar, honey, and Dijon mustard. Season with salt and pepper to taste.
4. In a large bowl, combine the asparagus, strawberries, and toasted almonds.
5. Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately.

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