So simple, so quick, so good - do it…

Wilted Spinach and Asparagus Salad:

6 cups fresh spinach leaves, washed, dried, and chilled
1 pound asparagus stalks, washed and trimmed
3 tablespoons good-quality balsamic vinegar
1 teaspoon olive oil
2 tablespoons minced red onion
1 clove garlic, minced
1/4 teaspoon freshly-ground pepper
1 hard-cooked egg, chopped

Remove stems and veins from spinach leaves and tear into bite-sized pieces; place spinach on individual serving plates

Blanch the asparagus in lightly salted boiling water for approximately 3 minutes or until crisp-tender; do not overcook

Remove from heat and refresh under cold water; drain and dry well; set aside

In a large frying pan over medium heat, whisk together balsamic vinegar, olive oil, red onion, garlic, and pepper; heat mixture until hot, stirring occasionally

Add cooked asparagus spears to dressing mixture, tossing to coat and reheat

Remove from heat

Place asparagus spears over the top of the spinach

Pour warm dressing over asparagus and spinach

Sprinkle with chopped eggs and serve immediately

Susan Powter