Salad with asparagus, strawberries, and baby spinach
In May, both locally grown asparagus and strawberries are in full swing.
© Suzan Gabrijan
Asparagus roasts well in a baking dish, even accompanied by young potatoes or in spring risottos and pastas. In the salad we're preparing this time, both spring flavors come together, enhanced by almonds.
INGREDIENTS
- 6-8 green asparagus spears
- 200 g firm strawberries
- 50 g young spinach leaves
- Several leaves of fresh basil
- 1 tablespoon almond flakes
- 1 teaspoon balsamic vinegar
- 3 teaspoons olive oil
- 1 teaspoon honey
- Salt
- Freshly ground black pepper
PREPARATION METHOD
Wash and drain the spinach, then place it in a bowl.
Trim the tough ends off the asparagus spears, then cut them into pieces about 2-3 cm long. Blanch them briefly (for 3 minutes) to maintain their firmness and vibrant green color. Shock them in cold water, then add them to the bowl with the spinach and drizzle with a teaspoon of olive oil.
Slice or quarter the strawberries and add them to the salad. Slice the basil into ribbons and sprinkle over the top.
For the dressing, combine olive oil, balsamic vinegar, honey, and a pinch of salt, then whisk together. Drizzle over the salad, sprinkle with almond flakes, and serve.