1 lb steamed asparagus, cooled and cut into bite-sized pieces
1/2-3/4 lb strawberries, halved or quartered
3 hard-boiled eggs, cut into wedges
for the dressing:
1 strawberry, mashed*
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1/2 teaspoon ginger juice
1 teaspoon Dijon
freshly ground black pepper
Use a jar or dressing shaker to shake the dressing ingredients until well blended. Toss the strawberries and asparagus in a bowl. Add eggs. Drizzle with dressing.
*I placed a quartered strawberry in the bottom of my dressing shaker and used a muddler to mash it up before adding the other ingredients.
Sorry for the long hiatus! Our phone and DSL has been down for about two weeks and I can’t seem to successfully hit post from my phone. Plus I’ve been busy developing some last minute recipes for my new cookbook.
In that time, it seems spring might have actually sprung (and the recipe I was going to post back in March seems outdated). No more snow (fingers crossed) and one or two daffodils have bloomed in our backyard. It is even 60+ today. Let’s hope that this trend continues! Another way I know spring is here is that asparagus was going for about $1.20 lb at the regular grocery store and strawberries were only $1.40. Finally! Add some eggs I got this week from my milkman delivery (still my favorite thing ever) and I had a super spring-worthy salad. Pretty enough for guests but simple enough for a weekday side. It isn’t as if perfect strawberries and asparagus need much. Although, I probably wouldn’t turn down a sprinkle of chevre if you’re offering.