We’re coming up on another holiday weekend, and this Strawberry Asparagus Salad is a perfect side dish to bring to any picnic or barbecue. Or just make it alongside hamburgers or grilled chicken for an easy weekend dinner at home. I hope you all have a great weekend!
Strawberry Asparagus Salad
Ingredients
- 1 1/2 lbs asparagus washed, trimmed, and cut in to1/2 inch pieces
- 1/2 cup raspberry balsamic vinegar
- 3 cups strawberries washed, hulled, and quartered
- 1 Tablespoon honey
- 1 Tablespoon extra virgin olive oil
- freshly grated nutmeg
- Kosher salt
- Black pepper
- Honey to drizzle over top for garnish
- 1 Tablespoon toasted sliced almonds for garnish
Instructions
-
Bring a pot of salted water to a boil. Add the asparagus and cook for 5 minutes. Drain and dump the asparagus into a bowl of cold ice water.
-
Add the asparagus to a bowl or decorative platter. Arrange the strawberries over the asparagus.
-
In a small pot on the stove, reduce the raspberry balsamic vinegar until it is about 1/4 cup. Whisk in the honey, olive oil, salt, and pepper. Pour the dressing over the strawberries and asparagus.
-
Drizzle honey over top and then garnish with the toasted sliced almonds. Can be chilled until serving or can be served immediately.
