Kitchen Tools

• Large pan

• Large bowl

• Small bowl

Ingredients

• Green asparagus

  14 oz

• Strawberries (fresh)

  14 oz

• Rotini or penne (whole wheat, or gluten-free brown rice rotini)

  9 oz

• Arugula (or baby spinach)

  2 handfuls

Dressing

• Vinegar

  1 tablespoon

• Olive oil

  2 tablepsoons

• Lemon

  1/2 eachjuiced

• Honey or Mapile syrup (raw/pure)

  1 teaspoon

• Salt

  as needed

• Pepper

  as needed

• Balsamic reduction

  optional

Preparation

1. Juice 1/2 of a lemon

Directions

1. 1

   With a knife, cut off the woody parts of the asparagus. Then cut them into 1.5-inch pieces.

2. 2

   Cook the pasta according to the directions given on package. Rinse with cold water after cooking.

3. 3

   Heat some oil in a large pan and cook the asparagus on a high heat for about 8 minutes.

4. 4

   In the meantime, make the dressing. Combine all the ingredients in a small bowl and whisk well.

5. 5

   Wash and cut the strawberries into slices. In a large bowl, combine the cooked asparagus, strawberries, pasta, and the arugula/baby spinach. Add the dressing and stir well. Top with the balsamic reduction (optional). This salad is best served fresh. Don’t store more than two hours in the fridge.

Nutrition Facts per Serving