Strawberries were 4 punnets for $5 at my local market this weekend! I’ve been eating them for breakfast, lunch and dessert. I’m even eating them as I write this post. I’ve mainly just been adding them to other things like muesli or ice cream, but I have a few new strawberry recipes to share. This is a salad that makes the most of late spring asparagus and strawberries… eat them while you can! It also looks very festive, it might work as a side dish for a Christmas meal. Enjoy!

Strawberry & Asparagus Salad with Strawberry Dressing
Adapted from a Robyn Martin recipe. Serves 4 as a side salad.

500g fresh asparagus (2 bunches)
2 cups fresh strawberries, hulled
2 spring onions, sliced diagonally
2 shallots, peeled and finely sliced
2 Tbsp vinegar (I used cider; white or red wine vinegar would also be nice)
2 Tbsp olive oil
freshly ground black pepper

Break any woody ends of the asparagus spears, and steam them gently in the microwave or on the stove top until they are JUST tender (I microwave on high for about 1 minute). Place them in a bowl of cold water to refresh, then drain well. Chop spears into 3-4cm pieces and set aside.

Put about ½ a cup of strawberries to one side, and chop the rest into halves (or quarters if they’re monsters). Arrange the chopped asparagus, strawberries, spring onions and shallots on a serving platter.

Whiz the reserved ½ cup of strawberries in a food processor or blender. Gradually add the vinegar and olive oil and blend well. Season to taste. I serve it on the side in a jug, and grind more black pepper over the salad to serve.