3/4 lb. fresh asparagus
1 Tbls. olive oil
1/8 t. salt
3/4 lb. uncooked penne or medium tube pasta
3 oz. fresh baby spinach (half of a package)
1/2 c. coarsely chopped cashews
1/4 c. shredded parmesan cheese
1/3 c. chopped green onions
3 Tbls. white wine vinegar
1 Tbls. Kikkoman low sodium soy sauce
1/2 c. olive oil
Trim asparagus and cut into 1-inch pieces; discard ends of stalks. Place asparagus in a small baking dish. Drizzle with 1 tablespoon olive oil; sprinkle with salt. Bake, uncovered at 400 degrees for 15-20 minutes, or until tender-crisp (stirring every 10 minutes).
Meanwhile, cook pasta according to package directions; drain.
For dressing, combine the onions, vinegar and soy sauce in a small food processor or blender; cover and process. Gradually add the 1/2 cup of olive oil in a steady stream and process a few seconds.
In a large salad bowl, combine the pasta, spinach and asparagus. Drizzle with dressing; toss to coat.
Sprinkle with cashews and parmesan cheese. Serve immediately.