Description
Looking for a fun and fresh salad recipe? Ditch the greens, and make this fruity asparagus salad with tart strawberries and juicy tomatoes.
Ingredients
Scale
- 1 pound green asparagus
- 1 pound strawberries, hulled and halved
- 1 pound cherry tomatoes, halved
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped chives, divided
- Fine kosher salt and freshly cracked pepper, to taste
Instructions
- Boil 8 cups of water in a large pot. Season with 2 tablespoons of salt. Fill a large bowl with ice and cold water, and set it aside.
- Trim the lower third of each asparagus stalk to remove the fibrous end.
- Carefully transfer the asparagus to the boiling water and cook until crisp-tender, about 1-3 minutes depending on thickness.
- Drain the asparagus in a colander and immediately transfer to the bowl of ice water to stop the cooking process and cool completely, about 5 minutes. Drain and fill the bowl with more ice and water if the ice melts.
- Drain the cold asparagus in a colander or remove from the water with tongs. Dry the stalks with a clean kitchen towel and transfer to a cutting board. Slice in 2-inch pieces.
- Place the asparagus, strawberries, tomatoes, and 1 tablespoon chives in a large serving bowl.
- In a separate small bowl, whisk together the olive oil and balsamic vinegar with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Pour the dressing into the large serving bowl and gently toss with tongs or a sturdy spatula until the fruit and vegetables are combined and coated with the oil and vinegar. Season to taste with additional salt and pepper.
- Garnish with the remaining tablespoon of chopped chives and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Salad
- Method: Blanching
- Cuisine: Vegetarian
Keywords: salad, asparagus, strawberry, tomato, balsamic