Asparagus with Strawberry Salsa is a delicious summer appetizer (salad or even light main course) that combines tender asparagus and a luscious strawberry topping.Jump to Recipe
No Lilac Recipes!
Hello everyone – I hope you are having a wonderful weekend!
Can you believe your eyes? There’s no lilacs in my recipe. Holy cow – isn’t it a bit weird?
But don’t you worry guys! While the lilac season is over (I am still thinking about that Lilac lemonade that didn’t get a chance to be on the blog), I am not done with floral-infused ideas. Specifically, it’s rose season now, and I will be sharing some lovely ideas soon. Indeed, don’t forget to make this Rose Petal Jam and Rose Syrup. When I start sharing those ideas, I will probably want to have some on your hands!
Anyway, let’s talk about this Asparagus with Strawberry Salsa for a minute.
I know most people enjoy strawberries and asparagus in May – early June. But I am pretty positive you can find some great local produce this time, too. In fact we have some fabulous local strawberries exactly in July.
Asparagus with Strawberry Salsa
This dish is so easy yet it’s wonderful. It’s fresh, light, vibrant, and packed with lots of flavour! Don’t you think there’s something special in the combination of juicy and tender asparagus and succulent, sweet and lightly tart strawberries?
Importantly, you can make this dish in a breeze! Basically, you just need to quickly blanch the asparagus. If it’s thin and tender, without woody parts, you can totally eat it raw! Next, you will need to make a strawberry salsa by chopping and combining the strawberries, shallots, almonds, herbs, and few other ingredients. Easy! You can enjoy it right away, but I’d recommend chilling the assembled dish for 20-30 minutes. And if you have any leftovers, they will be only better the next day!
I hope you like Asparagus with Strawberry Salsa, and you will give it a try. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Asparagus with Strawberry SalsaCourse: Appetizers, Salads
Asparagus with Strawberry Salsa is a delicious summer appetizer (salad or even light main course) that combines tender asparagus and a luscious strawberry topping.
a bunch (12-16 stalk) of asparagus, preferably thin and young
~ 2/3 cup strawberries, hulled and finely chopped
1 small shallot (or 1/4 small red onion), finely minced
1 tbsp. fresh oregano, chopped (mint, basil, parsley or combination would work)
1/4 to 1/3 cup almond, toasted and roughly chopped
1 tbsp. honey or maple syrup
1 tsp. olive oil
a little pinch of salt
a few drizzle of balsamic vinegar or lemon juice (optional)
- In a medium pot bring about 5 cups of water to a boil. If your asparagus is thick and developed, I would recommend trimming off the woody ends, 2-3 centimeters. They won’t be tender anyway.
- Add the asparagus into the pot and simmer for between 2 and 4 minutes, depending on the thickness. If it’s really young and tender, you might even want to cook it for a minute or so. Remove with tongs, or drain in a colander, and immediately transfer to cold water for 1-2 minutes to stop the cooking process. Drain on paper towel.
- For a salsa, simply combine all ingredients in a small-medium bowl. Try and adjust the flavours (honey, salt, balsamic, herbs) to your liking.
- Arrange the asparagus on the serving plate and top with the salsa. You can serve it right away or chill for about 30 minutes. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.