Spring Asparagus and Strawberry Salad With a Caramel Drizzle
- Reviews 2
Ready In: 25 mins
Serves: 6
Ingredients
- 1 1⁄2 lbs asparagus, cut in to1/2 inch pieces and peeled if tough
- 1⁄2 cup raspberry balsamic vinegar
- 2 -3 cups strawberries, sliced thick
- 1⁄2 red onion, sliced very very thin
- 1 tablespoon caramel topping or 1 tablespoon honey, Plus more
- caramel topping or honey, to drizzle
- 1 tablespoon hazelnut oil or 1 tablespoon olive oil
- fresh grated nutmeg
- salt
- pepper
Garnish
- caramel topping, to taste
- 1 -2 tablespoon sliced almonds, toasted
Directions
- Cook asparagus in well salted boil water for 3-5 minutes. Rinse in cold water.
- Microwave onion in a 1/8 cup of water for 1 minute and rinse well in cold water and drain.
- Arrange asparagus on a platter.
- Arrange strawberries over asparagus. Or toss with asparagus.
- Reduce the balsamic vinegar to 1/4 cup, whisk in caramel or honey, oil, nutmeg, salt and pepper.
- Add onions to the vinegar mixture.
- Pour the mixture over asparagus.
- Drizzle with caramel topping. Sprinkle almonds over the salad.
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