1 lb. asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
1 tbsp. oil (preferably olive)
1/2 tsp. salt
1/8 tsp. pepper
2 (5 oz.) pkg. mixed baby salad greens
1/3 c. bottled raspberry vinaigrette
1 c. fresh raspberries

Preheat oven to 425°F. Toss asparagus with oil, salt and pepper. Spread over baking sheet. Roast until tender (8 to 10 minutes). Cool asparagus. Just before serving, combine asparagus with greens. Toss with vinaigrette. Sprinkle with raspberries. Serve.