Prep 10 mins
Cook 30 mins
Strawberry Swap Spring 2005 ZWT region is West for the strawberries and the asparagus grown in California.
- 2 cups asparagus, cut in pieces and blanched
- 2 cups strawberries, sliced
- 1⁄4 cup lemon juice
- 2 tablespoons vegetable oil
- 2 tablespoons honey
- 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.
This tasted quite nice and was stunning to look at. Like several other reviewers, I added some balsamic vinegar, which added some depth and helped to balance the sweetness of the honey. Next time I'll use more balsamic vinegar and decrease the quantity honey to 1 tbsp. I think a hearty cracking black pepper would be a welcome addition. UPDATE: I've made this again and used the following proportions for the dressing: 2 tbsp balsamic vinegar; juice from half a lemon; 1 tbsp. honey; olive oil to taste. I also added a LOT of black pepper to the salad, and it was perfect! I would rate this as 5 stars with the adjustments, for my personal tastes. Thanks for a great recipe!
I think I discovered with this salad that I don't like asparagus cold. There, now that's out of the way, I can review this salad. The dressing with the asparagus and strawberries seperately was great (I did add black pepper and a sprinkle of salt), although I used far less dressing than called for, just personal taste. I am torn because I really liked the strawberries with the dressing, and the asparagus was OK, but something about eating them together in the same bite just didn't work for me. It obviously works for a lot of other people, though. It was beautiful, and really did look like spring in a bowl. Thanks, Lori for posting your recipe.
This is wonderful and screams spring! Even my very picky four year old approves. This will be on my easter table this year