Description
Sweet and tangy spring salad with asparagus and strawberries. Perfect alongside crusty bread and cheese.
Ingredients
Units
Scale
- 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