Spring Asparagus and Strawberry Salad with a Caramel Drizzle
Celebrate the vibrant flavors of spring with this elegant Spring Asparagus and Strawberry Salad with a Caramel Drizzle. This recipe features tender, blanched asparagus and sweet, juicy strawberries tossed with crisp mixed greens and nutty, toasted slivered almonds. A tangy balsamic vinaigrette perfectly balances the fresh produce, while a decadent homemade caramel drizzle adds a surprising touch of sweetness to every bite. Ready in just 30 minutes, this visually stunning salad is perfect as a light lunch or an impressive starter for seasonal gatherings. Packed with contrasting textures, bold flavors, and an irresistible presentation, this spring salad showcases seasonal ingredients in their best light. Keywords: spring salad recipe, asparagus and strawberry salad, caramel drizzle salad, seasonal salad ideas.
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Ingredients
- 200 grams fresh asparagus
- 200 grams strawberries
- 100 grams mixed salad greens
- 50 grams slivered almonds
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 50 grams granulated sugar
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 1 pinch sea salt
- 1 pinch black pepper
Directions
Step 1
Wash and trim the asparagus, cutting off the woody ends. Blanch the asparagus by bringing a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until tender but still crisp. Immediately transfer the asparagus to a bowl of ice water to stop the cooking process. Drain and set aside.
Step 2
Wash and hull the strawberries. Slice them into halves or quarters, depending on their size, and set them aside.
Step 3
In a small dry skillet, toast the slivered almonds over medium heat until golden and fragrant, about 2-3 minutes. Remove them from the skillet and set aside to cool.
Step 4
In a small saucepan over medium heat, combine granulated sugar and a splash of water to make a caramel. Stir constantly until the sugar dissolves and turns a golden amber color. Remove from heat and carefully whisk in the heavy cream, butter, and a pinch of sea salt. Set aside to cool slightly.
Step 5
In a small mixing bowl, whisk together balsamic vinegar, olive oil, a pinch of sea salt, and black pepper to make the salad dressing.
Step 6
In a large salad bowl, combine the mixed salad greens, blanched asparagus, sliced strawberries, and toasted almonds. Drizzle the balsamic dressing over the salad and toss gently to combine.
Step 7
Plate the salad onto serving dishes and drizzle each portion lightly with the cooled caramel sauce. Serve immediately and enjoy the fresh flavors of spring!
Nutrition Facts
| Serving size | (592.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 672.8 |
| Total Fat 41.0g | 0% |
| Saturated Fat 11.4g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 31mg | 0% |
| Sodium 236.3mg | 0% |
| Total Carbohydrate 75.9g | 0% |
| Dietary Fiber 9.1g | 0% |
| Total Sugars 64.4g | |
| Protein 7.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 115.8mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 866.8mg | 0% |
Source of Calories