Asparagus Salad with Lemon Vinaigrette

Ingredients:

• 10 Spears of Asparagus - cut off bottom 1/4 of asparagus and discard
• 4 Cups Mixed Green
• 2 tbsp  Slivered Almonds
• 2 tbsp Diced Onion
• Juice of 1/2 Large Lemon
• 2 tbsp  Olive Oil
• Salt and Pepper to Taste
• 1 oz. Crumbled Goat Cheese (optional)

Directions:

Heat water in a pan large enough to hold the asparagus. Bring the water to a low boil and add asparagus. Cover and cook for 6 minutes. Drain and rinse in cold water. Chop asparagus into 1" pieces.  Put lettuce, asparagus, onions, almonds, lemon juice, olive oil, salt and pepper in a large bowl. Toss. Place on 2 plates and crumble goat cheese over salads.

Servings: 2 Salads