Spinach, Asparagus and Walnut Spring Salad

This week, at one of my favorite lunch places, Parker and Otis, I overheard someone saying that one of their resolutions for 2015 was to replace the phrase “I’ve been so busy” with “my life is full at the moment.”  I like this sentiment so I’m going to borrow it from the wise stranger and instead of telling you how busy things have been with an almost-8-month-old, I’ll just say that my life is full! While I promise I’m still cooking, I’ve neglected to make the time to photograph our meals and write up the recipes….until today!  Thanks for sticking with me and still being here despite my rather sporadic posting schedule of late.  I’m hoping to get back to a more regular posting schedule soon.

That said, happy Friday and hope you like this seasonally appropriate recipe! April is the peak season for asparagus and we’ve been enjoying plenty of the bright green veggie.  This recipe is super simple and would be great as a side salad to your main meal or with a protein on top. We ate this with grilled salmon for a delicious, light spring meal.

What to buy (serves 2):

  • 1 bunch asparagus, trimmed and cut into 1 inch pieces
  • 1/2 cup olive oil
  • 1 garlic clove, minced
  • 2 tablespoons dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 tablespoons red wine vinegar
  • 1-2 tablespoons fresh parsley, finely chopped
  • 6-12 ounces fresh spinach
  • 1/2 cup coarsely chopped walnuts
  • 1/2 cup shredded Parmesan cheese

What to do:

  • place water in the bottom half of a steamer pan set and bring to a boil
  • place asaparagus in the top half of the steamer
  • steam for 5 to 10 minutes depending on the thickness of the asparagus, or until asparagus is tender
  • combine olive oil, garlic, mustard, salt, pepper, vinegar and parsley until smooth
  • add spinach, walnuts  and asparagus to a large bowl and drizzle with dressing tossing to coat
  • sprinkle with cheese


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