Asparagus spinach salad

• 1-1/2 pounds asparagus, cut into 1 inch pieces
• 2 T plus 1/2 cup olive oil
• 1/4 tsp salt
• 1-1/2 pounds penne or other medium tube pasta
• 1/4 cup chopped green onions (or leeks or scapes)
• 6 T white wine vinegar
• 2 T soy sauce
• 6 oz spinach
• 1 cup coarsely chopped cashews
• 1/2 cup shredded Parmesan cheese

Place asparagus in a 13-in x9-in baking dish. Drizzle with 2 T olive oil; sprinkle with salt. Bake, uncovered, at 400 degrees for 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain. For dressing, combine the onions, vinegar and soy sauce in a blender; cover and process. While processing, gradually add the remaining oil in a steady stream. In a large salad bowl, combine pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese. Serve immediately. 14-16 serving.