Cathy Speronis was in our TV5 kitchen for our monthly Cookin’ with Cathy segment. She made a salad of spring greens with a strawberry vinaigrette and a pasta dish with asparagus ribbons with mafaldine pasta.The recipes for the dishes Cathy made are posted below:Spring Greens with Strawberry VinaigretteAdapted from Hannaford Fresh Magazine – May, June 2010 Serves 4 large or 6 side saladsIngredients 1/2 cup sliced almonds16 oz pkg. fresh strawberries1 medium garlic clove, pressed1/4 teaspoon salt1/4 teaspoon Black pepper, freshly ground1 tablespoon Freshly squeezed lemon juice1 Tbsp. honey1 tablespoon Balsamic Vinegar2 tablespoons extra virgin olive oil5 oz pkg. Taste of Inspirations Baby Romaine or spring salad greens3.5 oz. crumbled goat cheese Directions 1. In a small nonstick skillet, toast almonds over medium-low heat, about 2 minutes. Watch carefully. When toasted, remove from heat and set aside.2. Wash strawberries and remove stems. Reserve half, and place the remaining strawberries in a blender or food processor and add garlic, salt, pepper, lemon juice, honey, vinegar, and olive oil. Blend briefly, until smooth and creamy.3. Place greens in a large bowl and toss with 1/2 cup of the dressing. Divide the greens among 4 large salad bowls. Cut the reserved strawberries into 1/4-inch slices and scatter over the greens in each bowl. Sprinkle with the goat cheese crumbles and the reserved toasted almonds. Alternately, divide greens, without dressing, among 6 bowls. Top with the strawberries, nuts, and goat cheese, then drizzle 2 tablespoons of vinaigrette, or more to taste, over each salad. Serve remaining dressing in a small pitcher on the side.Asparagus Ribbons with Pasta Ingredients 8 oz. fresh asparagus, trimmed1 lb. Mafaldine pasta4 Tbsp. unsalted butter1 tsp. lemon zest1/2 cup heavy cream, heated1/4 cup grated fresh Parmesan cheese, plus more to garnish2 Tbsp. finely chopped fresh chives1/8 tsp. ground nutmeg1/8 tsp. fresh ground black pepper Directions 1. With a vegetable peeler, peel asparagus into thin ribbons: set aside.2. Bring a large pot of water to a boil. Salt water to taste and cook pasta according to directions until al dente. 3. When pasta is done add asparagus and cook for 1 minute more.4. Remove 1 cup of pasta water and set aside.5. Drain pasta and asparagus in a colander.6. Add butter to pot and place over low heat until melted. Add the lemon zest and then the drained pasta with asparagus. Toss to coat.7. Add heated cream, Parmesan, chives, nutmeg and black pepper.8. Toss to combine adding some of the reserved pasta water if needed.9. Serve with additional grated Parmesan cheese.