Asparagus Salad with Lemon Vinaigrette

Ingredients

• 5 spears asparagus (cut off bottom 1/4 of asparagus and discard)
• 2 cups mixed greens
• 1 tbsp almonds (slivered)
• 1 tbsp onion (diced)
• ¼ lemon (juiced)
• 1 tbsp olive oil
• salt and pepper (to taste)
• ½ oz goat cheese (crumbled, optional)

Instructions

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

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