Strawberry and Asparagus Salad
2 tbsp. vegetable oil or olive oil
2 tbsp. honey
2 cups fresh asparagus spears, cut into 1-inch pieces
2 cups fresh strawberries, sliced
1/4 cup toasted, sliced almonds
In a jar with a tight-fitting lid, combine dressing ingredients. Shake well.
Partially cook the asparagus in rapidly boiling water for 2 minutes. Drain and rinse with cold water.
Combine the asparagus, strawberries and almonds in a serving bowl and pour only enough dressing to coat the produce while gently tossing.
Adapted from recipe by Sharon Green of Ontario, Canada.