Strawberry Asparagus Salad Recipes

STRAWBERRY ASPARAGUS SALAD

Steps:

• Toss the asparagus and strawberries together in a bowl.
• Set aside.
• In a small bowl, combine the dressing ingredients and mix well.
• Pour dressing over salad and toss.
• Chill before serving.

ASPARAGUS STRAWBERRY SALAD

Steps:

• In a jar with tight-fitting lid, combine the sugar, vinegar, poppy seeds, sesame seeds, onion, salt if desired, paprika and, Worcestershire sauce; shake until sugar is dissolved. Add the oil; shake well. Cover and refrigerate 1 hour. , In a skillet, cook the asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain well. Cover and refrigerate for at least 1 hour. Arrange the asparagus and strawberries on a serving plate; sprinkle with blue cheese if desired. Pour the dressing over all. Serve with a slotted spoon.

STRAWBERRY AND ASPARAGUS SALAD

Steps:

• In a small bowl whisk the lemon juice, oil, honey, and balsamic vinegar. Season with salt and pepper, to taste. Set aside.
• Bring a small pot of water to a boil over medium heat. Add the asparagus and cook for 3 minutes. Remove and drain on a paper towel-lined plate.
• Put 2 cups of arugula on each serving plate, top with strawberries and asparagus and drizzle with the vinaigrette.

STRAWBERRY ASPARAGUS SALAD

Steps:

• In a small bowl, combine lemon juice, oil and honey; mix well. Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and cool. Arrange asparagus and strawberries on individual plates; drizzle with dressing.

CHILLED ASPARAGUS SALAD

Steps:

• I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste it, then add the sugar.
• Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking. This will help to bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water.
• The most important step for this dish? Drying the stalks once they are removed from the ice bath. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate.
• In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed.
• When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.

WARM ROAST ASPARAGUS SALAD

Steps:

• Preheat the oven to 200C/Gas 6/fan 180C. Snap off the woody ends of the asparagus and discard. Arrange the asparagus in a single layer in a baking tray with sides. Cut the tomatoes in half widthways, nestle them in with the asparagus, season with sea salt and pepper and drizzle with olive oil. Roll each bacon rasher into a tight roll (if large, first cut in half crosswise), and arrange in the tray. Drizzle the bacon rolls with the honey and bake for 20 minutes until the tomatoes are soft and the bacon is crisp.
• In the meantime, boil the potatoes until tender. Whisk the vinegar, olive oil, mustard, some sea salt and pepper in a large bowl until blended. Toss the rocket or spinach leaves in half of the dressing, and arrange on a large serving platter.
• Drain the potatoes and cut in half. Gently toss them in the rest of the dressing, and arrange on the platter with the asparagus. Tuck in the tomatoes and bacon.

SPRING MIX STRAWBERRY ASPARAGUS SALAD

Steps:

• In a bowl, toss the asparagus with 1 tablespoon oil. Spread in a single layer in a greased 15x10-inch baking pan. Sprinkle with salt and pepper.
• Bake at 400°F for 15-20 minutes or until tender.
• In a large salad bowl, toss greens, strawberries, onions, pecans and asparagus.
• In a small bowl, whisk the vinegar, sugar and remaining oil. Drizzle over the salad and toss to coat.

WHITE ASPARAGUS SALAD WITH STRAWBERRIES

Steps:

• Fill a pot with water; add 1/2 teaspoon each salt and sugar. Bring to a boil. Add white asparagus, reduce heat to low, and simmer until soft and cooked through, 10 to 15 minutes. Drain and let cool.
• Combine orange juice, yogurt, mayonnaise, and creme fraiche in a large bowl. Season with remaining salt, sugar, and pepper. Add cooled asparagus and strawberries and mix well.
• Arrange lettuce leaves on plates and distribute asparagus salad on top. Sprinkle with chives.

ASPARAGUS BERRY SALAD

Steps:

• In a large bowl, toss the asparagus with 1 tablespoon oil. Spread in a greased 15x10x1-in. baking pan. Sprinkle with salt and pepper. Bake at 400° for 15-20 minutes or until tender. , In a large salad bowl, toss the greens, strawberries, onion, walnuts and asparagus. In a small bowl, whisk the vinegar, sugar and remaining oil. Pour over salad; toss to coat.

SPINACH, STRAWBERRY & ASPARAGUS SALAD

Steps:

• Blanch asparagus & cool.
• Toss the spinach, asparagus, onion, pecans and strawberries together in a bowl.
• In a small bowl, combine the dressing ingredients and mix well.
• Pour dressing over salad and toss.
• Chill before serving.

ASPARAGUS STRAWBERRY SALAD

Steps:

• Shake together first 8 ingredients until sugar is dissolved.
• Add oil.
• Shake.
• Cover and refrigerate at least one hour.
• Blanch asparagus for 3- 5 minutes, drain, immediately rinsing with cold water to stop it from cooking further, refrigerate 1 hour.
• Just before serving, combine strawberries, asparagus, dressing and sprinkle with blue cheese.

SPINACH, ASPARAGUS, AND STRAWBERRY SALAD

Steps:

• To toast walnuts: place in baking pan and bake in a 350 degree oven until golden, about 10 minutes.
• Pour 1 tablespoon olive oil into a 12- by 15-inch baking pan; Add asparagus, Sprinkle with salt, and mix to coat.
• Spread in a single layer and bake in a 400 degree oven, stirring often, until tender when pierced, 15 to 20 minutes.
• Let cool about 15 minutes.
• Meanwhile, in a large bowl, mix vinegar and remaining 2 tablespoons oil.
• Add spinach, strawberries, toasted walnuts, and cooled asparagus; Mix to coat.
• Add more salt and pepper to taste.
• Enjoy.

ASPARAGUS, STRAWBERRY & AVOCADO SALAD

Steps:

• Cook asparagus for 4 minutes until tender.
• Refresh in a bowl of icy water to retain color.
• Halve strawberries.
• Cut up avocado and put 1 tbsp lemon juice over to prevent browning.
• Cut asparagus in half.
• Place all items in serving dish.
• Avocado Oil Dressing:.
• Whisk dressing ingredients in a bowl.
• Drizzle over salad.