Asparagus, Strawberry & Spinach Salad

Trim the woody ends off the asparagus spears. You can either blanch them in boiling salted water for 2-3 minutes until tender-crisp, or steam them. Immediately plunge into ice water to stop cooking and retain their vibrant green color. Drain well and slice into bite-sized pieces.

Wash the strawberries, hull them, and slice them. Gently wash the baby spinach and pat dry.

In a small bowl, whisk together the olive oil, balsamic vinegar, the remaining salt, and black pepper to create a simple vinaigrette.

In a large bowl, combine the prepared asparagus, sliced strawberries, and baby spinach. Drizzle with the vinaigrette and toss gently to coat. Serve immediately.