Teenagers enjoying themselves in public parks apart, there is nothing more springtime than good fresh asparagus and juicy, fleshy strawberries. We have decided to combine these two ingredients, just as young people of altered blood do, with results that are extremely satisfactory.
The ingredient list is so simple that I only comment on everything related to cheese. If you do not have goat -although we have caught a mania for its excessive use in salads with fake cream of Modena in the past decade, it is still a perfectly valid cheese- use feta, crumbled cottage cheese or cubes of fresh cheese, Latin, halloumi or mozzarella. If you are vegan, change it for soft tofu cubes.
If you are tired of preparing grilled asparagus, fry, grill, boil or serve them raw, cut into very thin slices. And if you have a strawberry vinaigrette, use it in green salads -especially with arugula and spinach-; tropical salads with mango, pineapple or papaya; cold salads of couscous, bulgur and quinoa; in an avocado cut in half; tostaditas or canapés with white cheeses. It also goes well with fish like tuna and salmon; chicken, pork and beef carpaccio, and grilled or steamed vegetables (try it with artichokes, it’s a delight).
As easy as getting carried away by hormones in spring.
For 2 persons
- A bunch of fresh green asparagus
- 1 tablespoon of goat cheese
- Pipes to taste (substitutable for any dried fruit)
- Salt to taste
- 1 drizzle of olive oil (to decorate)
For the strawberry vinaigrette
- 4 medium strawberries
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons of honey
- Pepper to taste
- Start with the vinaigrette. Remove the stem from the strawberries and wash. Put all the ingredients except the salt and pepper in a tall blender glass. Beat with the blender for a few seconds until a homogeneous sauce is obtained. Salt and pepper, stir and reserve.
- Wash the asparagus. Bend the stems with your fingers to discard the hardest and most fibrous part. Dry off.
- Heat the grill without oil and add the asparagus. Depending on their thickness, cook for 4-6 minutes, turning them once or until they are lightly toasted on the outside.
- While the asparagus is cooking, crumble the goat cheese with your fingers.
- Place the asparagus on a plate, salt, sprinkle the crumbled cheese and the sunflower seeds on top, dress with the vinaigrette and a drizzle of olive oil. Serve immediately.
If you make this recipe, share the result on your social networks with the hashtag #RecetasComidista. And if it goes wrong, complain to the Chef’s Ombudsman by sending an email to [email protected]