Asparagus with strawberries
You can enjoy this asparagus variation with strawberry dressing as a warm dish or lukewarm as a salad.
Portions
for about 4 people
Time:
30 minutes preparation, approx. 15 minutes cooking time
Calories:
approx. 160
good as:
very tasty side dish
Introduction
about this recipe
The asparagus season is a highlight for me every year. Since my husband takes over the peeling of the white asparagus, even more so! I just feel like I'm doing my body some real good when I eat asparagus. You can learn about the benefits of this local superfood in the video below. This recipe combines two favourite ingredients. Super tasty! A similar recipe with roasted asparagus and Asian-inspired dressing can be found at Lea Green. Lea has many delicious and surprising vegan recipes on her website. Asian baked asparagus
ingredients
- 2 kg green or white asparagus
- approx. 1/2 bunch parsley
- 1 half lemon
- 500g strawberries
- 3 tsp lime or lemon juice
- 3-4 tbsp maple syrup (or other syrup - optional)
- 6 tbsp olive oil
- 6 tbsp white wine vinegar
- Sea salt and pepper to taste
Asparagus is available between April and June. Always make sure it is fresh, then it is plump and moist. It should squeak a little when you rub it. The heads should be closed. Fresh asparagus tastes best and contains the most vitamins. Organic asparagus without pesticides and still regional is the best choice if possible.
Step by step guide
Step 1
Test if the asparagus is fresh: when you press the end of the spear, fresh juice should come out. Cut off the woody ends. Peel white asparagus completely, green asparagus by the lower third.
Step 2
Boil the asparagus peels with a little salt, sugar, the juice of half a lemon and a knob of butter in about 2-3 litres of water. Drain the peels and cook the asparagus in this south. Green asparagus cooks a little faster than white. 8-15 minutes, depending on the thickness of the spears.
Step 3
Remove the strawberry greens and chop the strawberries. Mix together a dressing of vinegar, lemon juice, maple syrup, sea salt and pepper.
Step 4
The asparagus spears are cooked when they bend slightly but do not sag completely. Place the spears on a plate.
Step 5
Mix the strawberry cubes with the dressing and drape over the stems. Garnish with parsley. You can also use balsamic vinegar instead of white wine vinegar and garnish with basil leaves. Balsamic vinegar and strawberries go wonderfully well together.
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"I like to eat asparagus with hollandaise sauce, but this version is lighter and fresher and I always like sweet and sour."
"The sweet and sour taste of strawberries goes perfectly with asparagus. I almost only prepare asparagus this way now."
