Spring Asparagus and Strawberry Salad With a Caramel Drizzle

• 1 12 lbs asparagus, cut in to1/2 inch pieces and peeled if tough
• 12 cup raspberry balsamic vinegar
• 2 -3 cups strawberries, sliced thick
• 12 red onion, sliced very very thin
• 1 tablespoon caramel topping or 1 tablespoon honey, Plus more
• caramel topping or honey, to drizzle
• 1 tablespoon hazelnut oil or 1 tablespoon olive oil
• fresh grated nutmeg
• salt
• pepper
• caramel topping, to taste
• 1 -2 tablespoon sliced almonds, toasted

1. Cook asparagus in well salted boil water for 3-5 minutes.
2. Rinse in cold water.
3. Microwave onion in a 1/8 cup of water for 1 minute and rinse well in cold water and drain.
4. Arrange asparagus on a platter.
5. Arrange strawberries over asparagus.
6. Or toss with asparagus.
7. Reduce the balsamic vinegar to 1/4 cup, whisk in caramel or honey, oil, nutmeg, salt and pepper.
8. Add onions to the vinegar mixture.
9. Pour the mixture over asparagus.
10. Drizzle with caramel topping.
11. Sprinkle almonds over the salad.

raspberry balsamic vinegar, strawberries, red onion, caramel topping, caramel topping, hazelnut oil, nutmeg, salt, pepper, caramel topping, almonds

Taken from www.food.com/recipe/spring-asparagus-and-strawberry-salad-with-a-caramel-drizzle-217077 (may not work)