Submitted by Mary Aden
- 1 lb. fresh asparagus trimmed
- 2 Tbsp. water
- 4 cups mixed salad greens
- 1/4 cup slivered almonds
- Raspberry vinaigrette dressing
- Place almonds on a cookie sheet. Toast in 350 degree oven for 2-3 minutes. Place asparagus in microwave-safe 11x7 baking dish with 2 Tbsp. water. Cover and microwave on high for 2-3 minutes or until crisp and tender. Drain immediately and place asparagus in ice water for about a minute. Drain and pat dry. Place salad greens on serving platter. Top with asparagus. Drizzle dressing over salad. Top with toasted almonds.