Asparagus-Strawberry Salad

Name: Asparagus-Strawberry Salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g white asparagus; 750 g green asparagus; 7-10 Tbsp Salt; 250 g Strawberries; 100 g Sugar; 100 ml white balsamic vinegar; 7-10 Tbsp freshly ground black pepper; 1-2 TEASPOONS freeze-dried basil; 2-3 TABLESPOONS Oil; 150 g Rocket; 2 TABLESPOONS Pine nuts; 7-10 Tbsp Lemon balm

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g white asparagus
750 g green asparagus
7-10 Tbsp Salt
250 g Strawberries
100 g Sugar
100 ml white balsamic vinegar
7-10 Tbsp freshly ground black pepper
1-2 TEASPOONS freeze-dried basil
2-3 TABLESPOONS Oil
150 g Rocket
2 TABLESPOONS Pine nuts
7-10 Tbsp Lemon balm

Directions

1
Wash and peel the white asparagus and generously cut off the lower woody ends. Wash the green asparagus and cut off the woody ends generously. Cut the asparagus in half if desired. Put the white asparagus in boiling salted water and cook for about 15 minutes. Add the green asparagus after about 7 minutes.
2
In the meantime, wash the strawberries, drain, clean and halve them. Caramelise the sugar in a pan without fat at low heat. While stirring constantly, deglaze with 100 ml of boiling water and vinegar, bring to the boil. Boil down over medium heat for 5-7 minutes. Season with salt, pepper and basil. Fold in the oil. Pour asparagus into a sieve and drain well. Clean and wash the rocket and cut into pieces as desired, drain. Mix asparagus, strawberries and rocket. Pour vinaigrette over it and let it steep for about 30 minutes.
3
Fold in the oil. Pour asparagus into a sieve and drain well. Clean and wash the rocket and cut into pieces as desired, drain. Mix asparagus, strawberries and rocket. Pour vinaigrette over it and let it steep for about 30 minutes. Serve on 4 plates sprinkled with pine nuts and pepper. Garnish with lemon balm as desired
4
Waiting time approx. 30 minutes