Asparagus and strawberry salad
This salad is incredibly refreshing and unexpected! Pair it with cheese and crusty bread for a light evening meal.
Ingredients
- 1 bunch asparagus
- 1 punnet strawberries
- 3 tbsp balsamic vinegar – the best you can afford
- 1/4 tsp black pepper, freshly ground
- 150 g soft cheese (brie or camembert)
- good-quality crusty bread
Steps
- Snap the ends off your asparagus spears, wherever they want to snap – this means you won’t get any tough ends in your salad. Discard the ends.
- Put spears in a bowl, pour over boiled water and cover with a tea towel. Leave to stand for 5 minutes before draining and rinsing in cold water. Drain and allow to cool. The spears will be sufficiently cooked to a lovely crisp texture.
- Slice in the fresh strawberries, then add the balsamic vinegar and black pepper. Toss to combine and leave for 5 minutes.
- Serve with cheese and bread.