Light strawberry and asparagus salad
Difficulty: Easy
Time: 20 min. preparation time, 0 min. baking time
Nutrition: Calories ca 206 / Protein 8g / Carbohydr. 8g / Fat 16g
Ingredients (4 servings)
| 450 g | green asparagus |
| 200 g | strawberries |
| 80 g | baby spinach |
| 30 g | pistachios |
| 100 g | feta |
| 1 tbsp | olive oil |
| 1 tbsp | balsamic vinegar |
| salt | |
| pepper | |
| olive oil for frying |
Utensils
large frying pan, large bowl, cooking spoon, sealable jar (optional), cutting board, knife
Wine Tip
Palatinate Riesling, dry, 2010
The aromatic asparagus goes perfectly with the refreshing minerality of the Palatinate Riesling. The wine develops its aroma of ripe summer peaches and yellow fruit at a drinking temperature of 8 – 12°C/46 – 54°F.
Step 1
Trim wooden ends of asparagus and cut into pieces at a light angle (approx. 1 cm pieces). Hull strawberries and quarter.
cutting board, knife
450 g green asparagus / 200 g strawberries
Step 2
Heat up some olive oil in large frying pan and fry asparagus pieces at moderate heat for approx. 8 – 10 min. until tender. Season with salt and pepper.
big frying pan, cooking spoon
olive oil for frying / salt / pepper
Step 3
Roughly chop pistachios. For the vinaigrette, mix olive oil, balsamic vinegar, and salt and pepper.
sealable jar, cutting board, knife
30 g pistachios / 2 tbsp olive oil / 1 tbsp balsamic vinegar / salt / pepper
Step 4
Combine baby spinach, fried asparagus, strawberries, and crumbled feta in a bowl. Dress with vinaigrette and sprinkle with pistachios to serve.
bowl
80 g baby spinach / 100 g feta
