Is there a month more heavenly than May? The first strawberries, heaps of asparagus and sunrays high in the sky. If you then add some bank holidays to all of this, you have plenty of reasons to prepare this salad with green asparagus, strawberries and Parmesan.
- 500 g strawberries
- 500 g green asparagus
- 150 g mâche
- A piece of Parmesan (to be added according to personal taste)
- Olive oil
- Salt and pepper
- Cress as garniture
How to prepare?
What is the first ingredient you need when preparing a salad? Salad of course!:-) Mâche in this case. A very easy ingredient as it can be found anywhere and it is ready in a second. If you have a salad spinner at hand of course – however we discovered that we don’t have one… Luckily some cold water and a towel also work perfectly fine.
Remove the woody root ends of the asparagus. Then cut off the tips and divide the rest of the asparagus in two pieces, then cook these pieces for about one and a half minute. Add the tips and cook for two more minutes. Plunge everything in cold water and done!
While the asparagus is cooking, cut the strawberries in quarters. It’s best to leave the stalks on until after you have washed them, and this because of the flavor. Otherwise you risk to get watery strawberries. Do remove the stalks before decorating the plates however, as it is quite unhandy to have the stalks on when eating a salad.
There, now you have everything ready to prepare the plates. Start with a handful of mâche at the bottom of the plate. Place the asparagus on top of the mâche and add the strawberries in between. Decorate with Parmesan cheese. A combination of grated pieces and flakes gives your dish an additional festive touch. Season with olive oil and balsamic and salt and pepper.
Fresh, veggie and sunny. Enjoy your meal!
With this dish we enjoyed a glass of Kluisberg Pinot Blanc 2014, a fresh and flexible wine from Belgium.