Name: Pasta Primavera
Yield: 4
Ingredients: 16 thin stalks fresh asparagus; 1 yellow pepper; 1 red pepper; 1 yellow squash; 1 green squash; ½ pound snow peas; 8 ounces rotini; 1 tablespoon olive oil; 2 teaspoons minced garlic; 1/4 teaspoon white pepper; 1/4 cup white wine; 1/4 teaspoon salt; 3 small tomatoes, seeded and chopped; 1 tablespoon butter; 2 tablespoons fresh thyme

Spring Mix Strawberry Asparagus Salad

Print Recipe

Author: Rachel VanDuzer

Ingredients

Scale

1 pound fresh asparagus, cut into 1-inch pieces
3 tablespoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
8 cups mixed baby lettuces and spring greens
1 pint sliced fresh strawberries
1/2 small red onion, thinly sliced
1/2 cup chopped pecans, toasted
2 tablespoons balsamic vinegar
2 teaspoons sugar
Instructions

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, toss the asparagus with 1 tablespoon oil and sprinkle with salt and pepper.
In a large skillet, sauté over medium heat 7-10 minutes until tender. Allow to cool.
Toss greens, strawberries, onions, pecans and asparagus and a large salad bowl.
In a small bowl, whisk the vinegar, sugar and remaining oil.
Drizzle over the salad and toss to coat.

Find it online: https://www.weaversorchard.com/favorite-asparagus-recipe/