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Asparagus salad with strawberries

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Ingredients for 4 servings:

  • 250 g asparagus, green
  • 250 g asparagus, white
  • 150 g strawberries
  • 100 g sugar
  • 100 ml balsamic vinegar bianco
  • 100 ml water
  • 1 head of lettuce (Lollo Bianco)
  • 2 tbsp oil
  • 2 tbsp pine nuts
  • salt and pepper
  • Basil, dried
  • n. B. Pine nuts, roasted

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

ideal in summer

Trim and peel the lower ends of the asparagus. First, cook the white asparagus as usual (12-15 minutes) and add the green asparagus halfway through cooking (6-7 minutes). Halve the strawberries and set aside. Caramelize the sugar in a saucepan, stirring occasionally. Deglaze with water and balsamic vinegar, and bring to a boil. Simmer for 5-6 minutes, season with salt, pepper, and dried basil. Stir in the oil and let cool. Divide the cleaned salad among 4 plates and arrange the strawberries and asparagus on top. Pour the vinaigrette over the salad and sprinkle with toasted pine nuts.

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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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