Chef Maxwell's Virginia Spinach, Asparagus & Strawberry Salad

3 T. olive oil
1 lb. Virginia asparagus, rinsed, ends trimmed
Salt
8 oz. spinach leaves, rinsed
8 oz. strawberries rinsed, hulled and sliced
½ c. chopped toasted pecans
Pepper

Toast pecans by placing in baking pan and putting in a 350 degree oven until golden in color, about 10 minutes. Blanch the asparagus by plunging into boiling water for 1-2 minutes. Remove and cool immediately in ice water bath. Toss the spinach in 2 T. of the dressing and arrange on a large plate. Gently toss the sliced strawberries in dressing and scatter over the spinach. Dress the asparagus spears and arrage over the salad and sprinkle all with bacon bits. Serve with cornbread or cornbread croutons.