DiGiorno Ultra Thin Sausage Supreme With Charred Asparagus & Strawberry Salad

Summer pizza night done right. As your DiGiorno Ultra Thin Sausage Supreme pizza bakes to perfection in the oven, put together these simple and delicious side dishes to balance your plate: Charred Asparagus with a Lemony Vinaigrette and a Mixed Berry Salad with Mint.
Charred Asparagus and Green Onion With a Lemon Vinaigrette
INGREDIENTS:
1 bunch asparagus, peeled and cut into 2-inch pieces
1 bunch green onions, trimmed and sliced in thirds
1/8 cup of olive oil
Pinch of salt
1/4 teaspoon freshly ground pepper
1 small shallot, finely chopped
Juice & zest of 1 lemon
1 teaspoon Dijon mustard
1 teaspoon honey
STEPS:
1. Preheat oven to 375°F.
2. On a sheet tray, add asparagus and green onions. Drizzle olive oil, a pinch of salt and toss. Place on top rack of oven. Let cook for 16 to 18 minutes.
3. In a small bowl, add shallot, lemon zest and juice, mustard, honey, and 1/2 teaspoon salt and pepper. Whisk until combined. Drizzle in olive oil while whisking to emulsify.
4. Remove vegetables from oven. Drizzle with lemon vinaigrette. Serve warm.
Strawberry, Blackberry and Mint Salad with Balsamic Vinaigrette
INGREDIENTS:
2 tablespoons balsamic vinegar
2 teaspoons light brown sugar
1 pound strawberries, hulled and halved
1/2 cup blackberries
1/2 cup arugula
1/4 cup mint, chiffonade
STEPS:
1. In a bowl, whisk together the balsamic and brown sugar.
2. Add strawberries, blackberries, arugula and mint. Gently toss to cover with balsamic mixture. Serve.
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