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Salad of wild asparagus and strawberries

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Ingredients for 2 servings:

  • 250 g asparagus (wild asparagus), alternatively green asparagus, cleaned
  • 150 g strawberries, cleaned and quartered
  • 2 tbsp olive oil
  • ½ tsp brown sugar
  • ½ lemon(s), the juice
  • 50 ml water
  • 1 tbsp tarragon, chopped
  • 1 tbsp parsley, chopped
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 minute; Total time approx. 16 minutes

Cut the asparagus diagonally into pieces, making sure to keep the asparagus tips intact. Heat the olive oil in a pan. Roast the asparagus for about 1 minute, or a little longer for green asparagus, about 5 minutes. Season with sugar, salt, and pepper. Deglaze with the lemon juice and pour in the water. Remove from the heat and let cool, covered. Meanwhile, chop the strawberries and herbs. When the asparagus has cooled to lukewarm, stir in the strawberries and herbs and adjust the seasoning if desired. Serve immediately.

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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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