Strawberry and Asparagus Salad

Whisk together the salad dressing ingredients and set aside.

For the salad, heat the olive oil over medium heat in a large skillet. Place the asparagus in the skillet, stir once to coat with olive oil, and then spread the asparagus out in a single layer. Grind about a 1/4 teaspoon each of salt and pepper over the asparagus. Cook the asparagus for about five minutes, until the asparagus turns a bright green. Remove the asparagus. If you want the asparagus to stay hot, put it on a plate and cover with a tent of aluminum foil.

In the same skillet, add the butter and let it melt. When the butter has melted, add the walnuts and stir to coat in butter. Let the walnuts cook for two to three minutes until they start to brown slightly. Pour the honey over the walnuts and stir well. Continue to stir until the walnuts caramelize.

Layer lettuce mix, aspargus, sliced strawberries, and honeyed walnuts in individual serving bowls. Drizzle with dressing and serve.