Asparagus & Strawberry Salad with Marmalade Dressing

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Asparagus & Strawberry Salad with Marmalade Dressing

We all love strawberries and we all love asparagus, right? So why not put them together in a salad?! This summery salad is so fresh and so pretty you may even want to leave it undisturbed!

It’s packed with fresh strawberries, asparagus and baby spinach, also radish, snowpea sprouts, sliced almonds and you can even crumble some feta over if you like. Then it’s all brought together as one big happy, bright, salad family with a delicious marmalade and red wine vinegar dressing. 🙂

CHRISTMAS IS COMING!!

 

INGREDIENTS

Dressing
4 tablespoon marmalade
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons orange juice (from ½ medium-sized orange)
1/8 teaspoon salt

Salad
30 asparagus spears (approx)
500 g / 17 ½ oz fresh strawberries
2 small or 1 medium-sized radish
2 cups baby spinach (loosely packed)
20 g / ¾ oz snow pea sprouts
2 tablespoons sliced almonds

Optional – 60 g / 2 oz feta

 

Serves 8

 

Notes

  • You can replace the red wine vinegar with balsamic if you like…..however…..red wine vinegar is just beautiful with strawberries…..just saying.
  • It’s okay to omit the snow pea sprouts or the radish (or both) it will still be grand.
  • If you like you can switch the baby spinach to baby arugula lettuce (it’s the closest in appearance and texture to baby spinach) or use a blend of baby lettuce like mesclun.

 

STEP BY STEP

Dressing

Into a small bowl, place the marmalade, the red wine vinegar, the olive oil, the orange juice and the salt.

Asparagus & Strawberry Salad with Marmalade Dressing

Whisk it all together until combined and then cover it and place in the fridge.

Asparagus & Strawberry Salad with Marmalade Dressing

Salad

With the dressing done and dusted, fill a large saucepan with water (enough so that it’ll cover the asparagus) and place it on a high heat so it comes to a boil.

  • I often use a frying pan, just because of their length.

Whilst it’s coming to a boil, prepare the asparagus by washing it in cold water and then snapping off the stalk ends.

  • They should naturally snap off where the woody bit meets the more tender part. Mine snapped off around 4 cm / 1 ½ in from the ends.

Asparagus & Strawberry Salad with Marmalade Dressing

When the water in the frying pan is rapidly boiling add the asparagus and blanch it until it’s just tender and a knife will just pierce them (mine took 5 minutes but if your asparagus is thicker it could take a minute longer, or thinner, a minute less).

  • Depending on how big your saucepan/pan is, if it seems overcrowded, do it in two lots.

Asparagus & Strawberry Salad with Marmalade Dressing

When it’s done, quickly drain the asparagus into a colander and then spread it out on a board to help it cool down quicker (also to ensure it’s not still cooking).

  • I remove mine with tongs and use the water on my pot plants. I’m sure they love it!

Asparagus & Strawberry Salad with Marmalade Dressing

Hull the strawberries (remove the calyx/leaves), slice the small ones in half and the larger ones into quarters and place them into a large bowl.

Asparagus & Strawberry Salad with Marmalade Dressing

Also, remove the stalk and root ends from the radishes, cut them in half length ways, slice them into paper thin slices and add them to the bowl with the strawbs.

Asparagus & Strawberry Salad with Marmalade Dressing

Cut the asparagus spears into 4 lengths each and add all but half of the tips to the bowl (the remaining tips will go on top of the salad later).

Asparagus & Strawberry Salad with Marmalade Dressing

Next, wash and drain the spinach.

Asparagus & Strawberry Salad with Marmalade Dressing

Then lay it out on a paper towel or clean tea towel…..

Asparagus & Strawberry Salad with Marmalade Dressing

…..and pat it dry…..

Asparagus & Strawberry Salad with Marmalade Dressing

Add it to the bowl too and gently mix it all together.

Asparagus & Strawberry Salad with Marmalade Dressing

Place it in a salad bowl or onto a serving platter.

To finish, poke little groups of sprouts here and there into the salad (so it looks like they naturally sprouted from there) and scatter over the sliced almonds (also crumble over the feta if adding it…..Feta makes everything better!!).

Asparagus & Strawberry Salad with Marmalade Dressing

Just before serving, pour the dressing over.

  • Serve with at least 1 large spoon as some dressing and strawberry juice settle together at the bottom and it’s yummy!

Asparagus & Strawberry Salad with Marmalade Dressing

Keepin’ it fresh – The asparagus loses its colour after a day and the spinach will wilt overnight from the dressing (it all sounds so tragic doesn’t it!) so it’s a salad that’s best eaten on the day.

Asparagus & Strawberry Salad with Marmalade Dressing

Do you have a favourite salad that you like to make for Christmas each year? Maybe an old family favourite?

 

Related Posts…

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    Chargrilled Asparagus under Olive & Feta, Parmesan Crumbs

 

Asparagus & Strawberry Salad with Marmalade Dressing

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes

Yield: Serves 8

Asparagus & Strawberry Salad with Marmalade Dressing

Ingredients

    Dressing
  • 4 tablespoon marmalade
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons orange juice (from ½ medium-sized orange)
  • 1/8 teaspoon salt
  • Salad
  • 30 asparagus spears (approx)
  • 500 g / 17 ½ oz fresh strawberries
  • 2 small or 1 medium-sized radish
  • 2 cups baby spinach (loosely packed)
  • 20 g / ¾ oz snow pea sprouts
  • 2 tablespoons sliced almonds
  • Optional - 50 g / 2 oz feta

Instructions

    Dressing
  1. Into a small bowl, place the marmalade, the red wine vinegar, the olive oil, the orange juice and the salt. Whisk it all together until combined and then cover and place in the fridge.
  2. Salad
  3. Fill a large saucepan with water (enough so that it'll cover the asparagus) and place it on a high heat to come to a boil.
  4. Whilst it's coming to a boil, prepare the asparagus by washing it in cold water and then snapping off the stalk ends. *They should naturally snap off where the woody bit meets the more tender part.
  5. When the water in the frying pan is rapidly boiling add the asparagus and blanch it for 5 minutes or until just tender. *Thinner ones may take a minute less and thicker ones, a minute longer.
  6. Drain the cooked asparagus into a colander and then spread it out on a board to help it cool down quicker. *Depending on the size of the pan you may need to cook them in two batches.
  7. Hull the strawberries, slice the small ones in half and the larger ones into quarters and place them into a large bowl.
  8. Remove the stalk and root end from the radishes, cut them in half lengthways and slice them into paper thin slices. Add them to the bowl with the strawberries.
  9. Cut the asparagus spears into 4 lengths each and add all but half of the tips to the bowl (the remaining tips will go on top of the salad later).
  10. Wash and drain the spinach. Lay it out on a paper towel or clean tea towel and pat it dry.
  11. Add the spinach to the bowl too and gently mix it all together.
  12. Place it in a salad bowl or on to a serving platter.
  13. To finish, poke little groups of sprouts here and there into the salad and scatter over the sliced almonds (also crumble over the feta if adding it).
  14. Just before serving, pour the dressing over.
  15. This salad is best eaten on the day.

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