Asparagus and strawberry salad with balsamic reduction and mint
Fresh asparagus meets ripe strawberries, homemade balsamic reduction and aromatic peppermint - an elegant spring salad with a surprising interplay of flavors. Light, multi-layered and a real eye-catcher on any spring table. Ideal as a starter or light lunch dish during asparagus season, perfectly accompanied by a Rosé de Provence AOC.
Cooking utensils
- 1 Economy peeler
- 1 Small saucepan (for balsamic reduction)
- 1 Pan or steamer
- 1 Salad bowl
- 1 Sharp knife and chopping board
- 1 Serving platter or flat plate
Ingredients
- 500 g White or green asparagus
- 250 g ripe strawberries cleaned
- 4 Tbsp Balsamico di Modena as mature as possible
- 1 tablespoon liquid honey
- 3 Tbsp extra virgin olive oil
- 1 Tbsp freshly squeezed lemon juice
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 small bunch of fresh peppermint
- 30 g Pine nuts
- optional: 2 tbsp freshly grated Parmesan cheese
Preparation
PREPARATION:
- Wash the asparagus and break off the woody ends.
- Peel white asparagus completely, green asparagus only in the lower third.
- Wash and dry the strawberries, remove the stalk and cut into quarters.
- Pluck the mint leaves from the stalks and roughly chop.
- Toast the pine nuts in a dry pan without fat over a medium heat until golden brown.
- Leave the pine nuts to cool on a plate.
COOKING STEPS:
- Place the balsamic vinegar and honey in a small saucepan.
- Reduce to about half the amount over a medium heat, stirring occasionally.
- The reduction is ready when it sticks to the back of the spoon like syrup.
- Remove the pan from the heat and leave to cool completely.
- Cook the asparagus in lightly salted water for 6-8 minutes until al dente or steam for 5-6 minutes.
- Rinse immediately in ice water to preserve the color and freshness.
- Mix the olive oil, lemon juice, salt and pepper to make a dressing.
DIRECTIONS:
- Arrange the asparagus spears on a serving platter or two flat plates.
- Spread the strawberry pieces generously over the asparagus.
- Drizzle the dressing evenly over the asparagus and strawberries.
- Drizzle the cooled balsamic reduction over the salad in thin sheets.
- Sprinkle with fresh mint leaves and toasted pine nuts.
- Optional: top with freshly grated Parmesan cheese and serve immediately.
SUPPLEMENTS:
- Fresh ciabatta or baguette with olive oil
- Buffalo mozzarella with olive oil and sea salt
- Light herb quark with lemon and chives
Nutritional values per portion
Calories: 310kcalCarbohydrates: 7gProtein: 28gFat: 18g
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