Warm Asparagus Spinach Salad

From Flavors of Kentucky Cookbook,
by Sharon Thompson

Makes 4-6 servings.
Ingredients: Asparagus, olive oil, sea salt, penne pasta, onion, white wine vinegar, soy sauce, spinach/chard/kale, cashews, Parmesan cheese

Drizzle olive oil and sprinkle sea salt on1 lb asparagus and bake at 400 deg for 20 min, until tender. Cook ½ lb penne pasta. Combine ½ cup diced onion, 6 T white wine vinegar, 2 T soy sauce in blender. Add ½ cup olive oil gradually to blender. Combine ½ lb fresh spinach, chard, or baby leaf or chopped kale with pasta and asparagus in a large serving bowl. Drizzle with soy sauce dressing. Top with cashews and grated Parmesan cheese. Serve warm.