5 tbsp extra virgin olive oil divided
1 red bell pepper, seeded and cut into 2″
long matchsticks
1 lb asparagus, (save stalks in a glass for
another use), trimmed and cut on bias into 1″ lengths
Salt and pepper
1 shallot halved and sliced thin
4 tsps sherry vinegar, I used apple cider
1 clove garlic minced
6 ounces baby spinach, (6) cups. I used
what came in the box
2 oz goat cheese, crumbled, 1/2 cup)
1. Heat 1 tbsp oil in 12″ skillet over high heat until smoking. Add bell pepper and cook until lightly browned. I turned the heat down to medium high. Cook about 3-4 minutes. Add asparagus, 1/4 tsp salt and 1/8 tsp pepper and cook, stirring occasionally, until asparagus is browned and almost tender. About 3 minutes. Stir in shallot and cook until softened and asparagus is crisp tender. About 1 minute. Remove from heat to cool slightly.
2. Whisk vinegar, garlic, 1/4 tsp salt and 1/8 tsp pepper in a small bowl. Whisking constantly drizzle in olive oil.
3. Gently toss the spinach with 2 tbs of the oil mixture and divide on plates. Toss asparagus mixture with the oil mix and arrange over spinach. Sprinkle with goat cheese. I divided the asparagus mixture on half and used cut the spinach part of recipe, #3, in half for two servings for two different meals.
Courtesy Kathy C.
