Asparagus & Strawberry Salad

A fresh, easy-to-make salad with a delicate dressing, perfect for the spring season.

Black airtight food storage container with vent lid next to glass bowl with salad, strawberries and almonds on yellow background

Asparagus & Strawberry Salad

Difficulty level: easy | Cooking time: 20 min

Ingredients for 4 people

250 g	green asparagus
200 g	strawberries
60 g	arugula
1 tbsp	olive oil

For the dressing

3 tbsp	olive oil
2 tbsp	balsamic vinegar
1 tsp	honey
	salt, pepper

Green edamame pods being cooked and sautéed in a non-stick frying pan with metal handle.

Springtime Delight.

Crisp, lightly pan-fried asparagus meets sweet strawberries and peppery rocket. The light dressing brings everything together beautifully and adds a fresh, balanced touch. Perfect as a quick side dish or for an easy spring meal. Simple to make and absolutely delicious.

Wooden spoon with fresh strawberries and green rocket leaves on white background

Preparation

Prepare the asparagus: First, cut off the woody ends of the green asparagus, as they are tough and fibrous. Then cut the asparagus diagonally into pieces about 3–4 cm long. This ensures even cooking and makes for an attractive presentation.
Prepare the strawberries and rocket: Wash the strawberries, remove the green tops, and cut the fruit into bite-sized pieces. Wash the rocket thoroughly, drain well, and set aside.
Fry the asparagus: Heat 1 tablespoon of olive oil in a pan. Fry the asparagus pieces over medium heat for about 6 minutes, until lightly browned on the outside while remaining crisp inside. If you prefer softer asparagus, simply extend the cooking time by a few minutes.
Prepare the dressing: In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of honey, and salt and pepper to taste until well combined.
Finish the salad: Place the asparagus, strawberries, and rocket in a large bowl. Pour the dressing over the top and gently toss everything together so that the ingredients are evenly coated.
Serve and enjoy: Serve the asparagus and strawberry salad immediately, preferably while still slightly warm, so that the flavours can develop at their best.