Heather Hedstrom Recipe | Grilled Asparagus Salad

It's just one of those salads that was created on a gorgeous summer evening with a bunch of stuff I had in the fridge. Grilled asparagus is tossed with spinach and Parmesan cheese. My husband and I love it!

Ingredients

• ¼ cup olive oil
• ⅓ cup lemon juice
• 12 fresh asparagus spears
• 6 cups fresh spinach leaves
• ⅓ cup grated Parmesan cheese
• 1 tablespoon seasoned slivered almonds

Cooking Directions

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.

Nutrition Facts

• calories109.7
• carbohydrateContent3.4 g
• cholesterolContent1.5 mg
• fatContent10.2 g
• fiberContent1.6 g
• proteinContent2.6 g
• saturatedFatContent1.6 g
• sodiumContent50.3 mg
• sugarContent1 g