Description
Adapted from The B.T.C. Old-Fashioned Grocery Cookbook This tangy, sweet, bright spring salad with strawberries and asparagus is a perfect side with cheese and crusty bread. Check out the B.T.C Cookbook for a great read and more delicious recipes.
Ingredients
Scale
- 2 pounds fresh asparagus, cleaned and cut on the bias
- 4 cups fresh strawberries, cleaned and halved
- 1/4 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Place asparagus in a large skillet and add 1 cup of water just until the asparagus is covered; add a pinch of salt and bring to a boil, blanch for 2 to 3 minutes or until the asparagus is 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 into a medium-sized bowl, add strawberries and toss gently
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt and pepper
- Pour the dressing over the asparagus strawberry mixture; refrigerate for one hour before serving
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Side