John Myers
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Asparagus Strawberry Salad
The perfect asparagus strawberry salad recipe with a picture and simple step-by-step instructions.
dressing
- 500 g Asparagus green
- 300 g Strawberries
- 300 g Iceberg lettuce
- 4 tbsp Sea buckthorn vinegar
- 2 tbsp Asparagus stock
- 100 g Boiled floury potato
- 3 tbsp Oil flavored with sea buckthorn
- 2 tbsp Olive oil
- 3 tbsp Sunflower oil
for seasoning and garnishing
- Salt pepper
- 1 casket Cress
- Peel the white asparagus, peel the green in the lower third. Cut away the woody ends of both and cut the rods into pieces approx. 1 cm long. Boil or steam both asparagus al dente. Then quench in ice water and drain. Save some boiling / steaming water.
- Halve or quarter the strawberries depending on their size. Mix with the asparagus in a bowl, pepper.
- Put the dressing ingredients in a screw-top jar (mash or press the potato), add salt and pepper, close the jar and shake for about 30 seconds. If the potato is still too coarse, use the blender to “help out”. Pour the dressing into a soup plate.
- Pull the salt leaves through the dressing, drain and divide between four plates. Then pour the dressing over the asparagus and strawberry mixture and stir. Lift the asparagus and strawberries out of the dressing with tongs or a sieve spoon, drain and distribute on the lettuce leaves (spatula tips as fair as possible). Possibly drizzle some dressing over it
- Cut the cress with sharp scissors and sprinkle over the lettuce. Serve the plates with pastries (and possibly butter). As a drink, I recommend a Müller-Thurgau from the Saale-Unstrut or Saxon Elbland growing areas.
- If you can’t get sea buckthorn vinegar and oil, use white balsamic vinegar and neutral oil.
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