Warm Asparagus Spinach Salad

Name: Warm Asparagus Spinach Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: Global
Ingredients: 680 grams fresh asparagus, trimmed and cut into 1-inch pieces; 170 grams package fresh baby spinach; 237 milliliters coarsely chopped cashews; 177 milliliters chopped green onions; 2 Tbsps reduced-sodium soy sauce; 2 Tbsps olive oil, divided; 118 milliliters shredded Parmesan cheese; 680 grams uncooked penne pasta; 0 teaspoons salt; 6 Tbsps white wine vinegar

Warm Asparagus Spinach Salad takes around 30 minutes from beginning to end. This recipe serves 16. This hor d'oeuvre has 245 calories, 10g of protein, and 7g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up parmesan cheese, baby spinach, white wine vinegar, and a few other things to make it today. Users who liked this recipe also liked Goat Cheese Spinach Flans with Warm Asparagus Salad, Warm Asparagus and Tomato Salad, and Warm roast asparagus salad.

Instructions

Place asparagus in a 13-in. x 9-in. baking dish.

Ingredients you will need

Asparagus

Equipment you will use

Baking Pan

Drizzle with 2 tablespoons oil; sprinkle with salt.

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Salt

Cooking Oil

Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain.

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Pasta

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Oven

In a blender, combine the onions, vinegar and soy sauce; cover and process until smooth. While processing, gradually add the remaining oil in a steady steam.

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Soy Sauce

Vinegar

Onion

Cooking Oil

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Blender

In a large salad bowl, combine the pasta, spinach and asparagus.

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Asparagus

Spinach

Pasta

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Bowl

Drizzle with dressing; toss to coat.

Sprinkle with cashews and cheese.

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Cashews

Cheese

Equipment

Ingredients

Servings:

680grams

fresh asparagus, trimmed and cut into 1-inch pieces 170grams

package fresh baby spinach 237milliliters

coarsely chopped cashews 177milliliters

chopped green onions 2Tbsps

reduced-sodium soy sauce 2Tbsps

olive oil, divided 118milliliters

shredded Parmesan cheese 680grams

uncooked penne pasta 0teaspoons

salt 6Tbsps

white wine vinegar

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Pedroncelli Signature Selection Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Pedroncelli Signature Selection Chardonnay

Rich lemon, pear and honey notes in the bouquet lead to fresh flavors of apple, meyer lemon, and mango. The blend of the two Chardonnay lots adds both fruit forward qualities and toasted oak complexity. Highlighted by bright acidity, the wine finishes crisp with a long lingering finish.