Strawberry Asparagus Salad

In the world of culinary creations, there are dishes that wow us with their intriguing combination of flavours and textures. One of these masterpieces is the refreshing and sophisticated Strawberry Asparagus Salad. A harmonious interplay of sweet strawberries and tender asparagus awaits us to enchant our taste buds and enliven our senses.

Asparagus is not only a delight for the palate, but also a true benefit for the body. Rich in antioxidants, vitamins and minerals, asparagus is known for its anti-inflammatory properties and its ability to detoxify the body. Its noble appearance and seasonal presence make it a sought-after ingredient in high-end cuisine.

Strawberries are rich in vitamin C, fibre and antioxidants. They add a refreshing touch to our dishes and make for a real treat for the palate. Their bright appearance and intense flavour make strawberries an irresistible choice in the kitchen.

When we combine these two wonderful ingredients – the tender asparagus and the sweet strawberries – in a salad, the result is a taste experience that sends our senses into a state of rapture. The crunchy texture of the asparagus harmonises perfectly with the juicy sweetness of the strawberries. The freshness and vibrancy of this salad are like a tribute to summer, captured in every single bite.

Preparation time: 25 minutes
Cooking time: 5 minutes




1 kg green asparagus


40 g pine nuts

4 spring onions

10 g basil

500 g strawberries

3 tbsp balsamic vinegar

3 tbsp orange juice

1 tsp liquid honey

1 tsp Dijon mustard


2 tbsp olive oil




  1. Wash the asparagus, cut off the woody ends, peel the lower third of the spears. Cut the asparagus into pieces and cook in boiling salted water for about 5 minutes. Then rinse with cold water and drain.
  2. In the meantime, fry the pine nuts in a pan without fat over a medium heat. Clean the spring onions, wash and cut into rings. Wash the basil and shake dry. Pluck the basil leaves and cut into strips.
  3. Clean, wash and chop the strawberries.
  4. Whisk the vinegar with the orange juice, honey, mustard, salt, pepper and oil to make a dressing.
  5. Add the asparagus, pine nuts, spring onions, basil strips and strawberries and mix everything together. Season to taste with salt and pepper.