Ingredients

The following ingredients have 2 Servings
  • 8 ounces asparagus (, tough ends snapped off)
  • olive oil spray
  • salt and freshly ground pepper
  • 4 ounces baby spinach
  • 2 tablespoons chopped walnuts ((may omit or substitute chickpeas))
  • Smoked Paprika Salad Dressing ((see below))

Instruction

  • Set a seasoned grill pan over medium-high heat. While it is heating, snap off the tough ends of the asparagus, place it in a dish, and spray it lightly with olive oil (just a couple of quick sprays). Sprinkle with salt and pepper, and toss to distribute the oil and seasonings.
  • Put the asparagus on the grill and cook, turning often, until just beginning to brown in places but still crisp and bright green, about 5 to 8 minutes. Remove from heat and cut spears in half.
  • Toss the spinach with the dressing and arrange in two bowls or plates. Divide the asparagus between the two salads, and sprinkle each with a tablespoon of walnuts.
  • Preparation time: 10 minute(s) | Cooking time: 10 minute(s)