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strawberry and asparagus salad

Strawberry Asparagus Salad

Course 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

  1. 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.

  2. Add the asparagus to a bowl or decorative platter. Arrange the strawberries over the asparagus.

  3. 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.

  4. Drizzle honey over top and then garnish with the toasted sliced almonds. Can be chilled until serving or can be served immediately.