The B.T.C. Cookbook is filled with stories about a grocery store located in the small town of Water Valley, Mississippi. In 2010 Alexe van Beuren and her husband turned a historic building into a grocery store filled with hope and dreams, and glass-bottled milk, Cora’s fried pies, and local produce. But failure seemed imminent until five-star chef Dixie Grimes walked in and within a few short months, customers were lined out the door to try her creations.
The book is not only rich with traditional food of the south, but also rich with stories of the people of the community, farmers too. I read the cookbook cover-to-cover in one sitting. This is an underdog story about small town folks with big dreams and enough perseverance and grit to make it happen.
Asparagus and strawberries are about to be plentiful here in the Midwest. This salad was found in the beautiful B.T.C cookbook and is a light, bright, sweet, and tangy meal. Try with cheese and bread for a larger part of a meal. 
Asparagus and Strawberry Salad with Balsamic
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore
Description
Sweet and tangy spring salad with asparagus and strawberries. Perfect alongside crusty bread and cheese.
Ingredients
- 2 lbs (907 g) fresh asparagus
- 4 cups (946 ml) fresh strawberries
- 0.25 cups (59 ml) extra-virgin olive oil
- 0.25 cups (59 ml) balsamic vinegar
- 0.25 cups (59 ml) honey
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Place asparagus in a large skillet and add 1 cup of water until covered. Add a pinch of salt and bring to a boil. Blanch for 2 to 3 minutes, or until bright green and al dente.
- Immediately transfer to a bowl of ice water and cool completely.
- Remove asparagus from the bowl and pat dry with paper towels.
- Place the asparagus in a medium-sized bowl, add strawberries, and toss gently.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
- Pour the dressing over the asparagus and strawberry mixture. Refrigerate for one hour before serving.
Notes
- For optimal asparagus texture, ensure it’s not overcooked; aim for vibrant green and a slight bite.
- Substitute raspberries or blueberries for strawberries for a different flavor profile.
- To maximize freshness, prepare the salad up to 2 hours ahead of serving and refrigerate; do not dress until just before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Blanching
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 200
- Sugar: 15
- Sodium: 150
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 4
- Protein: 3
Frequently Asked Questions
Should I use thick or thin asparagus for this salad?
Thin to medium asparagus spears work best here since they’re more tender and have a better ratio with the strawberries. Thicker spears can be shaved with a peeler for a lighter texture.
Do I cook the asparagus or leave it raw?
Blanch it briefly in boiling water for 1 to 2 minutes, then plunge it into ice water to stop the cooking. This keeps it bright green and crisp-tender, which contrasts nicely with the fresh strawberries.
What type of balsamic works best for the dressing?
A good quality aged balsamic vinegar will give you a thicker, sweeter drizzle that clings to the asparagus and strawberries. Avoid thin, overly acidic balsamic, as it can overpower the fresh flavors.
This is a new recipe for me but one that I will give a try this weekend. We usually use the strawberries to cause weight loss
in our women’s group, so this will be an interesting attempt for us. http://recipetoloseweight.blogspot.com/2014/04/lose-weight-with-strawberries-how-one.html