Marinated Asparagus and Strawberry Salad

A lovely and elegant spring salad when strawberries and asparagus are at their peak. Makes a satisfying lunch when topped with grilled shrimps or scallops. Found the recipe in a local newspaper on my last trip to Austria.

• Ready In: 40 mins
• Serves: 4-6
• Yields: 6 plates

Ingredients

• 1  lb strawberry
• 2  bunches asparagus
• 3  tablespoons  agave nectar or 3  tablespoons honey
• 4  tablespoons  white balsamic vinegar
• 4  tablespoons walnut oil, or
• 4  tablespoons hazelnut oil
• 2  teaspoons  chopped pistachios or 2  teaspoons pecans
•  sea salt
•  crushed  pink peppercorns
•  salad greens

Directions

1. Quarter strawberries, mix with 2 TBS of agave nectar or honey and let macerate for 1/2 hour or until drawing juice.
2. Prepare asparagus by breaking off tough ends, cut on the bias into 2" pieces.
3. blanch in boiling lemon water, stems first, add tips after 2 minutes, blanch for one more minute, remove from heat and plunge into ice water to maintain color, do not overcook.
4. Prepare vinaigrette by whisking 2 TBS of water, oil, vinegar, salt, pepper, honey and a TBS of the strawberry juice together, add asparagus and marinate for at least 1/2 hour.
5. Prepare 4 plates with salad greens,
6. put the marinated asparagus on the salad greens.
7. Top with the strawberries.
8. sprinkle with chopped nuts.