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Strawberry and asparagus salad

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Ingredients for 4 servings:

  • 250 g strawberries
  • 300 g asparagus, green
  • ½ lemon(s), juice
  • 3 tbsp olive oil
  • 1 tsp sugar
  • e.g. salt and pepper
  • some balsamic cream

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Total time approx. 40 minutes

vegetarian

Wash and hull the strawberries, and slice them thinly. Wash the asparagus and trim off the woody ends. Then slice the asparagus thinly, no more than 1 cm wide. Mix the lemon juice with the sugar, salt, and pepper, and whisk in the olive oil. Pour half of the dressing over the strawberries and half over the asparagus. Let both rest for a while. Place four dessert rings on plates. First fill with the asparagus and press down lightly, then add the strawberries and press down lightly. Before serving, remove the dessert rings and drizzle with balsamic vinegar. Serve with white bread or baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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