This refreshing salad is sensational when asparagus and strawberries are at their peak.  Add grilled chicken, steak or salmon for a filling main dish salad.  The vibrant colors make for a beautiful presentation at your next dinner party!

Spring Asparagus & Berry Salad

Serves 4-6

• Ingredients:
• 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
• 1 tablespoon O&CO. Everday Oil
• 1/4 teaspoon Salt from Camargue
• Fresh ground pepper to taste
• 3 cups fresh strawberries, cleaned and sliced
• 1 pint raspberries
• 1 pint cherry tomatoes, rinsed and halved
• 4-6 tablespoons O&CO. Frantoio Galantino
• 2-3 tablespoons O&CO. Raspberry Vinegar

Instructions:

In a large bowl, toss the asparagus with 1 tbsp. O&CO. Everyday Oil.  Spread on a baking sheet, sprinkle with Salt from Camargue and pepper.  Bake at 400 degrees F for 15-20 minutes or until tender. Set aside.

To make vinaigrette:  in a small glass or stainless steel bowl, add the O&CO. Raspberry Vinegar and slowly drizzle in the O&CO. Frantoio Galantino and continually whisk to incorporate.  Continue to add the olive oil, a little at a time, and whisk until creamy and well blended.  Taste and adjust the seasoning with more salt and pepper to your liking. Set aside. Note:  if you prefer a crunchier salad, the asparagus can be blanched instead of roasted.

In a large salad bowl, add the strawberries, cherry tomatoes, asparagus and raspberries.  Spoon the dressing over the salad and gently toss to coat.  Let the flavors marinate for 5-10 minutes at room temperature before serving.  Add salt and pepper to taste.

Serve with fresh country bread.