Marinated Asparagus and Strawberry Salad |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A lovely and elegant spring salad when strawberries and asparagus are at their peak. Makes a satisfying lunch when topped with grilled shrimps or scallops. Found the recipe in a local newspaper on my last trip to Austria. Ingredients:
1 lb strawberry |
2 bunches asparagus |
3 tablespoons agave nectar or 3 tablespoons honey |
4 tablespoons white balsamic vinegar |
4 tablespoons walnut oil, or |
4 tablespoons hazelnut oil |
2 teaspoons chopped pistachios or 2 teaspoons pecans |
sea salt |
crushed pink peppercorns |
salad greens |
Directions:
1. Quarter strawberries, mix with 2 TBS of agave nectar or honey and let macerate for 1/2 hour or until drawing juice.
2. Prepare asparagus by breaking off tough ends, cut on the bias into 2 pieces.
3. blanch in boiling lemon water, stems first, add tips after 2 minutes, blanch for one more minute, remove from heat and plunge into ice water to maintain color, do not overcook.
4. Prepare vinaigrette by whisking 2 TBS of water, oil, vinegar, salt, pepper, honey and a TBS of the strawberry juice together, add asparagus and marinate for at least 1/2 hour.
5. Prepare 4 plates with salad greens,
6. put the marinated asparagus on the salad greens.
7. Top with the strawberries.
8. sprinkle with chopped nuts.
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