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Asparagus and Spinach Salad

2 tablespoons extra virgin olive oil
12 lb fresh asparagus, trimmed and cut into 1 inch lengths
1 large yellow bell peppers or 1 large orange bell pepper, cut into thin strips
14 teaspoon kosher salt
14 teaspoon fresh ground pepper
1 tablespoon balsamic vinegar
1 cup Baby Spinach, loose packed,washed and torn
2 tablespoons parmesan cheese, grated (Use a good quality cheese.)


In a medium wok, warm the olive oil over medium-high heat. When oil is hot add the asparagus and bell pepper. Quickly stir-fir until crisp tender, about 5 minutes; stirring frequently. Turn off heat, sprinkle with salt and pepper, stir to mix. Immediately add the balsamic vinegar and mix thoroughly. Serve on a bed of baby spinach, pour any vinegar that has found its way to the bottom of the wok over salad and top with grated cheese.

Source: www.food.com