Asparagus and Spinach Salad

This was a recipe I adapted and served for Valentine's Day this year. It is quick and elegant.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 2  tablespoons extra virgin olive oil
• 1⁄2 lb fresh asparagus, trimmed and cut into 1 inch lengths
• 1  large yellow bell peppers or 1  large orange bell pepper, cut into thin strips
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground pepper
• 1  tablespoon  balsamic vinegar
• 1  cup  Baby Spinach, loose packed,washed and torn
• 2  tablespoons parmesan cheese, grated (Use a good quality cheese.)

Directions

1. In a medium wok, warm the olive oil over medium-high heat.
2. When oil is hot add the asparagus and bell pepper.
3. Quickly stir-fir until crisp tender, about 5 minutes; stirring frequently.
4. Turn off heat, sprinkle with salt and pepper, stir to mix.
5. Immediately add the balsamic vinegar and mix thoroughly.
6. Serve on a bed of baby spinach, pour any vinegar that has found its way to the bottom of the wok over salad and top with grated cheese.