Mary’s Asparagus Salad

20-24 asparagus spears
Salt & pepper, to season
Splash of extra virgin olive oil
3 handfuls spinach leaves
4 hard boiled eggs, roughly chopped
2 tablespoons parmesan cheese
Fresh Delights French or Italian Dressing
Sunflower Kernels

Trim off the woody ends of the asparagus & lightly season the spears with salt & pepper. Warm a frying pan & add the olive oil. Add the seasoned asparagus & toss lightly until just cooked. Remove from the heat. 
Pile spinach leaves on a plate, adding the eggs and then the asparagus.  Sprinkle the top of the salad with parmesan cheese & a handful of sunflower kernels then drizzle the dressing over the top.

Serves: 4

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