Best Spring Salad

 

12 spears asparagus

1 T. olive oil

salt and black pepper to taste

¾ cup quinoa assorted

1 head lettuce approx. 4 cups, torn or chopped

1 cup strawberries halved

edible flowers and fresh mint for garnish, optional

 

Start by preparing the asparagus. Cut off the thick, tough ends of the spears. Then, cut the asparagus into 2-inch pieces. Spread them on a lined baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast at 375 F for about 15 minutes until the asparagus is tender. Use this time to prepare the rest of the ingredients and the dressing. Toss the lettuce, strawberries, and quinoa together in a mixing bowl. Once the asparagus is ready, plate the salad, add asparagus and drizzle some dressing (if using). Garnish with flowers and fresh mint, and enjoy!