Asparagus-strawberry salad with caramelized shallots

Name: Asparagus-strawberry salad with caramelized shallots
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 g Shallots; 6 TABLESPOONS Olive oil; 3 Stem(s) Thyme; 2 TABLESPOONS sugar + something to taste; 500 g green and white asparagus; 500 g Strawberries; 4 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Szechuan pepper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

150 g Shallots
6 TABLESPOONS Olive oil
3 Stem(s) Thyme
2 TABLESPOONS sugar + something to taste
500 g green and white asparagus
500 g Strawberries
4 TABLESPOONS light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Szechuan pepper

Directions

1
Peel the shallots and halve them lengthwise. Heat 2 tablespoons of oil in a frying pan. Fry the shallots for 2-3 minutes over medium heat, turning them over. Meanwhile wash thyme, dab dry, pluck leaves from the stalks and chop finely.
2
Sprinkle shallots with 2 tablespoons of sugar and thyme. Continue frying until the sugar caramelises. Set aside. Wash the asparagus. Peel the white asparagus. Cut the woody ends off the asparagus.
3
Halve the asparagus and cut or slice lengthwise into very thin slices. Wash, clean and slice the strawberries. Season vinegar with salt, pepper and sugar, fold in 4 tablespoons of oil. Mix asparagus, strawberries and shallots with the vinaigrette and serve.