1/4 cup olive oil
1/8 cup lemon juice
12 fresh asparagus spears
6 cups fresh spinach leaves
1/8 cup grated Parmesan cheese
1 tablespoon seasoned slivered almonds


Prepare grill over low heat. Mix lemon juice and olive oil on a plate and add the asparagus. Coat it with the mixture.

Place the asparagus over the grill to cook for 5 minutes, turning once. Use the olive oil mixture for basting. Take them off the grill and transfer it into the same plate of oil.
Mix spinach, Parmesan cheese and slivered almonds in a large bowl. Cut the asparagus into bite size portions and add it into the salad bowl. Toss to combine and serve.