Salad with strawberries and green asparagus (30 minutes)
Incredibly flavorful, 30 minute salad with green asparagus and strawberries, coated in a delicious balsamic vinaigrette. The perfect side dish or main course, combined with homemade spelt bread or crunchy fresh vegan rolls.
Wash asparagus spears once with cold water, pat dry and cut off the ends. Cut off only enough to remove the woody ends.
250 g green asparagus
Add to pan and sauté for 10-15 minutes until asparagus is tender, lightly browned, but still crisp.
In the meantime, prepare the dressing. To do this, put all the ingredients in a small blender, jar or simply a bowl and mix well until a creamy sauce is formed.
15 ml Balsamic vinegar, 45 ml Olive oil, 7,5 ml maple syrup, A good pinch of sea salt, A good pinch of pepper, 15 ml Filtered water
At the same time, heat another small pan and toast the pine nuts without fat for 3-4 minutes until they are lightly browned and begin to smell fragrant. Remove from heat and set aside. Always keep an eye on it, as the delicate seeds can easily burn.
To serve, divide salad and strawberries among 3 large or 4 small plates, top with asparagus, garnish with toasted pine nuts, dress and enjoy! Serve with spelt bread or rolls if desired.
170-200 g mixed green salad, 250 g Strawberries, 30 g Pine nuts