Light strawberry and asparagus salad
- 450 g green asparagus
- 200 g strawberries
- 80 g baby spinach
- <55 g pistachios
- 100 g feta
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- olive oil for frying
Utensils: cutting board, knife, big frying pan, cooking spoon, sealable jar, bowl
Trim wooden ends of asparagus and cut into pieces at a light angle (approx. 1 cm pieces). Hull strawberries and quarter.
Heat up some olive oil in large frying pan and fry asparagus pieces at moderate heat for approx. 8 – 10 min. until tender. Season with salt and pepper.
Combine baby spinach, fried asparagus, strawberries, and crumbled feta in a bowl. Dress with vinaigrette and sprinkle with pistachios to serve.
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