Wild Asparagus & Strawberry Salad

Wild Asparagus & Strawberry Salad

This is such a delicious summer salad. Perhaps a little bit of a pretentious salad, courtesy of the wild asparagus, which cost an absolute fortune (£2.50 per 100g at Borough Market – are you kidding?!), but delicious all the same!

I was feeling quite smug when I saw the wild garlic on sale, because I can pick that from the woods or from my mum’s garden for free… but then I ended up spending all my money on bloody asparagus. Then I was more mug than smug.

But hey. Better I fritter my money away on pretentious vegetables than like… crack.

Anyway, moving on.

The great thing about pretentious asparagus is that you can eat it raw. Obviously, you can still make this salad with normal asparagus, you’d just have to griddle it first. But the raw asparagus does taste good.  In fact, this whole salad tastes good; baby salad leaves, fresh strawberries, raw wild asparagus, chive flowers… and a lemon-black-pepper dressing. So nice!

 

Ingredients

  • 50g of raw wild asparagus
  • 30g of baby salad leaves (or a bit more, if you want!)
  • 6 large strawberries, halved
  • A few chive flowers FROM ONE FLOWER-CLUSTER!! >> see note at the bottom of this post
    (or, you can just use a few actual chives if you are flower-less!)
  • 2 tbsp of olive oil
  • 2 tbsp of lemon juice
  • Cracked black pepper (to taste)

Asparagus-Strawberry-Summer-Salad

Method

Okay, so I don’t really feel like I need to go into any great depth about how to assemble a salad!

Just make sure everything is thoroughly washed. And if you are using chive flowers, I removed the bits and bobs from the base of the flower.

Make up the dressing in a separate bowl (using the oil, lemon juice and black pepper) and cover the raw asparagus with it, using the remaining dressing to drizzle all over the salad once you’ve assembled it!

That’s it. Simple!

AND HERE IS THE REALLY IMPORTANT NOTE – you’re going to want to separate the chive flower clusters into their little individual flowers & scatter them over the salad, as opposed to dumping the whole things in as I have! I’ve just used the whole cluster because it looks nice in the picture. If you actually eat a whole flower cluster, as pictured, it’ll blow your head off & your mouth will taste like onions ’til Christmas. That is all.



Tell me your thoughts!