Ingredients
1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces2 tablespoons plus 1/2 cup olive oil, divided1/4 teaspoon salt1-1/2 pounds uncooked penne pasta3/4 cup chopped green onions6 tablespoons white wine vinegar2 tablespoons reduced-sodium soy sauce1 package (6 ounces) fresh baby spinach1 cup coarsely chopped cashews1/2 cup shredded Parmesan cheese
Preparation
Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain.
In a blender, combine the onions, vinegar and soy sauce; cover and process until smooth. While processing, gradually add the remaining oil in a steady steam.
In a large salad bowl, combine the pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese.
