Strawberries and Asparagus Make the Perfect Spring Salad ComboPosted: May 18, 2011
Food Wisdom (usually a unique prayer of thanksgiving or pithy food quote), and blessedly a Recipe of the Week which highlights ingredients that will be available at the Market that Saturday. I have come to rely on this newsletter as a reminder to start planning for when I can get to the Market that day and what I’ll need to purchase. This past week’s recipe really caught me eye.
Featuring the first major fruit and vegetable of the growing season, Strawberry and Asparagus Salad couldn’t be a more perfect combination. Why had I never thought of it before? You see strawberries and spinach together all of the time, but I don’t recall seeing this pairing anywhere.Strawberry and Asparagus Salad by Sharon Green (Ontario, Canada) Dressing 1/4 cup lemon juice 2 tbsp. vegetable oil or olive oil 2 tbsp. honey 1/4 cup toasted, sliced almonds Salad 2 cups fresh asparagus spears, cut into 1-inch pieces 2 cups fresh strawberries, sliced Directions In a jar with a tight-fitting lid, combine dressing ingredients. Shake well. Partially cook the asparagus in rapidly boiling water for 2 minutes. Drain and rinse with cold water. Arrange the asparagus and strawberries on 4 individual salad plates and drizzle with the dressing. Serves 4.
To suit our family, I combined the asparagus, strawberries and toasted almonds in a medium-sized bowl and mixed just the olive oil, honey and lemon juice in a jar. Then I poured only enough dressing to coat the produce as I gently tossed it. If I were taking it to a pot-luck as I had originally intended, I would have waited to add the dressing until it was almost time to serve.
Beautiful to behold, the salad was so fresh and delicious thanks to the strawberries and asparagus that I had purchased from one of the Farmers Market vendors. Anything this simple and yummy makes me an Avad Fan. Because asparagus is one of the go-to vegetables in our house that everyone happily eats, this recipe will definitely find a place in my regular repertoire of side dishes.
I am looking forward to seeing the next Recipe of the Week in tomorrow’s newsletter. Why not sign up here to get your own? And in case you missed the pre-season April edition of the newsletter, you might enjoy this Prayer of Thanksgiving from its Food Wisdom section:Let us give thanks: For generous friends with hearts as big as hubbard squash and smiles as bright as their blossoms; For feisty friends as tart as apples; For continuous friends, who, like scallions and cucumbers, keep reminding us that we’ve had them; For crotchety friends, as sour as rhubarb and as indestructible; For handsome friends, who are as gorgeous as eggplants and as elegant as a row of corn, and the others, as plain as potatoes and as good for you; For funny friends, who are as silly as Brussels sprouts and as amusing as Jerusalem artichokes, and serious friends, as complex as cauliflowers and as intricate as onions; For friends as unpretentious as cabbage, as subtle as summer squash, as persistent as parsley, as delightful as dill; as endless as zucchini,and who, like parsnips, can be counted on to see you through the winter; For old friends, nodding like sunflowers in the evening-time, and young friends coming on as fast as radishes; For loving friends, who wind around us like tendrils and hold us, despite our blights, wilts and witherings; And, finally, for those friends now gone, like gardens past that have been harvested, and who fed us in their times that we might have life thereafter; For all these we give thanks.
–Max Coots, Minister Emeritus, Unitarian Universalist Church, Canton, NY
Photos by Avad Fan.