Asparagus with Strawberry Vinaigrette
Submitted by RECEPIELANDTWO
Chilled asparagus and strawberry salad tossed in a honey-walnut oil vinaigrette with strawberry vinegar. A stunning spring side dish that’s equal parts sweet, tangy, and crisp.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
20 minAsparagus and strawberries on the same plate might raise an eyebrow, but one bite and you’ll get it.
Steamed asparagus, shocked in ice water for maximum crunch, gets tossed with halved fresh strawberries and dressed in a light vinaigrette of strawberry vinegar, walnut oil, peanut oil, and honey.
The sweetness of the berries plays off the grassy bite of the asparagus, and the walnut oil adds a toasty richness that ties it all together.
Serve it chilled as a spring side dish alongside grilled chicken or fish.
Chef Tips
- Use thin, young asparagus stalks for this salad; they’re more tender and cook in about 5 minutes
- Toss the salad gently so the strawberries don’t break apart; you want distinct halves, not mush
- Chill the dressed salad for at least 30 minutes before serving so the vinaigrette soaks in
Ingredients
Directions
Trim asparagus and cut each stalk in thirds. Steam until tender but still crisp. (Thin young stalks took 5 minutes.) Plunge in ice water; drain.
Wash strawberries, then hull. Cut strawberries in half; combine with asparagus.
Combine dressing ingredients; toss asparagus and strawberries gently with dressing. Chill well before serving.
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