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Grüner Spargelsalat Rezept mit Erdbeeren und Croutons

Asparagus Salad with Strawberries and Homemade Croutons

A vibrant asparagus salad recipe made with sweet strawberries with macerated red onions, fresh mint, homemade croutons, and a light vinaigrette. Enjoy on its own with a crusty baguette or with grilled chicken, seared salmon, or a vegetable quiche.
Course Salad
Category Quick & Easy Recipes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 360 kcal
Autor Elle

Ingredients

For the salad:

  • 1/2 medium red onion, thinly sliced
  • 1 tablespoon red wine vinegar
  • 1 bunch green asparagus, tough ends trimmed (500 g)
  • 200 g strawberries, sliced
  • A handful of fresh mint leave, chopped (about 3 tablespoons)
  • 85 g feta cheese, crumbled

For the croutons:

  • 2 slices day-old sourdough bread, cubed or torn into bite-size pieces (about 125 g)
  • Olive oil for drizzling
  • Coarse sea salt, to taste

For the dressing:

  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 shallot, finely chopped
  • Sea salt and fresh ground pepper, to taste

Method

  1. Macerate the Onion: In a small bowl, combine the sliced onion with 1 tablespoon of red wine vinegar. Let it sit for 20 minutes to soften and lightly pickle the onions.

  2. Prepare the Croutons: While the onions are macerating, preheat the oven to 400°F/200°C (180°C fan-assisted). Line a baking sheet with parchment paper. Spread the bread pieces on the sheet, drizzle with olive oil, toss, and sprinkle with coarse sea salt. Bake for 5-6 minutes until crisp and golden. Monitor closely to prevent burning. Remove from the oven and set aside to cool. If the bread is not crisp enough, it may need 2-3 more minutes.

  3. Blanch the Asparagus: Heat a large skillet over medium-high heat. Add water to a depth of about 2,5 cm and bring to a simmer. Add the asparagus and cover, allowing it to steam for about 3 minutes, until just tender but still slightly crunchy in the center. Immediately remove the asparagus from the skillet and rinse under cold water to halt the cooking process.

  4. Assemble the Salad: In a large salad bowl, combine the blanched asparagus, macerated onions (without the vinegar), sliced strawberries, and chopped mint. Toss gently.

  5. In a small bowl, whisk together the dressing ingredients (olive oil, red wine vinegar, shallot, salt, and pepper). Drizzle the dressing over the salad and toss to coat everything evenly. Adjust the seasoning with additional salt and pepper as needed. Add the crumbled feta cheese and the croutons and toss gently to combine.
  6. Serve and enjoy!

Notes

  • Enjoy this aspargus salad recipe with a light, crisp Sauvignon Blanc or Pinot Grigio which enhances the salad's freshness.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.