In Germany many farms specialise both in white asparagus and in strawberries. In fact, the two also go well together on a plate, like in this salad.
1 person made this
800g white asparagus
salt to taste
1 pinch caster sugar
For the dressing
3 tablespoons orange juice
2 tablespoons natural yoghurt
2 tablespoons mayonnaise
2 tablespoons crème fraîche
1 teaspoon finely chopped fresh herbs
salt and black pepper to taste
sugar to taste
lettuce leaves and snipped chives for garnish
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Method Prep:10min › Cook:10min › Ready in:20min
Peel the asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife. Bring a large pot of water to the boil and add salt and a pinch of sugar. Reduce the heat and cook until the spears are tender and can be easily pierced with a sharp knife, about 10 to 15 minutes depending on the thickness of the asparagus. Remove the asparagus and drain. Let cool.
Wash and hull the strawberries. Quarter or halve them depending on their size.
Für the dressing stir orange juice, yoghurt, mayonnaise and creme fraiche in a small bowl until smooth. Season with herbs, salt, pepper and sugar. Place asparagus and strawberries in a salad bowl and carefully mix with the dressing.
Arrange lettuce leaves on individual places, put salad on top and sprinkle with snipped chives. Serve immediately.