I’m betting most people don’t necessarily think about pairing asparagus and strawberries but there’s a saying that goes something like: ‘What grows together, goes together’ – don’t ask me to quote the source because it’s been years but I’ve found that ‘rule’ to be true.
Years ago (decades actually), my sister and I worked summers at the local cannery in Walla Walla; asparagus was one of the first crops to find its way onto the conveyor belt and believe me when I say that those spears straight from the farms looked nothing like the beautifully curated stalks displayed in grocery stores.
My younger self didn’t like asparagus – mainly because it was boiled beyond recognition which tends to make it slimy. I’ve since learned that blanching or roasting the spears brings out their natural sugars and is actually quite tasty; pair them with fresh strawberries and you have a terrific salad that is quite lovely for spring soirées – including vegetarians and vegans!
LOW-CARB ASPARAGUS & STRAWBERRY SALAD
Course: SaladsCuisine: AmericanDifficulty: Easy6
servings30
minutes10
minutes119
kcal10
3
3
Ingredients
1 pound Fresh Asparagus
1 Cup Fresh Strawberries, quartered
1/4 Cup Marcona Almonds
2 Tablespoons Lemon Juice
3 Tablespoons Extra-virgin Olive Oil
Salt/pepper
Directions
- Snap the woody ends off the asparagus spears; discard the ends, rinse asparagus and set aside
- Fill a large bowl with cold water, ice and 1 teaspoon salt; stir to dissolve and set aside
- In a large skillet, add approximately 1/2 cup water and bring to a boil; add 1 teaspoon salt and carefully place the asparagus spears in the pan. Cover, reduce heat and cook for 3-4 minutes or until al denté – asparagus should be cooked but also have a bit of bite
- Remove asparagus with tongs and drop into salted ice water; once cooled, remove and pat dry. Cut asparagus on the bias, reserving tips; set aside
- Rinse strawberries and pat dry; remove the hull and quarter, set aside
- In the bottom of a large bowl, add lemon juice, salt/pepper and olive oil; whisk until emulsified into a thick dressing. Add asparagus pieces and strawberries to the dressing and stir gently to coat; add reserved spears and Marcona almonds and stir to combine
- Taste and adjust seasonings; serve