Asparagus and Berry Salad Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Cooking Club · Dressings and Dips · Salads

Asparagus and Berry Salad

From Dorothy McNett's recipes at This uses some of the best springtime produce!

1-2 pounds fresh asparagus
2-3 tablespoons extra-virgin olive oil
pinches of semi-coarse sea salt

1 cup fresh raspberries or strawberries
zest and juice of 1 lemon or lime
3 tablespoons honey
2-3 tablespoons balsamic vinegar
1/2 teaspoon dried basil
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1/2 cup extra virgin olive oil
fresh lettuce or other greens of choice

Wash asparagus and then break it naturally into spears, discarding the tough stem end. Place the spears on a plate and drizzle with the oil and sprinkle with the salt. Heat a stove-top grill and then gently grill the asparagus spears about 1-2 minutes per side, or until they are starting to brown a little. Set aside to cool. In food processor with steel chopping blade in place, whirl the berries, zest and juice of lemon, honey, vinegar, basil, salt and pepper. When nicely blended, keep machine running and then slowly drizzle in the olive oil and process until it thickens into a dip or dressing consistency. Place greens in a large bowl and toss with most of the dressing. Arrange on individual salad plates and place asparagus spears attractively over greens, slicing if necessary. Drizzle with remaining dressing, serve!

Recipe created 2011-04-25.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.