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This strawberry and green asparagus mix with feta is springtime on a plate. Sweet strawberries meet crisp asparagus and creamy feta, all brought together by a honey mustard dressing. You’ll have it ready in under half an hour and can easily make it vegan.
I first put this salad together for a park hangout and honestly, my buddies loved it. Since then, we’ve made this combo our go-to spring dish.
Tasty Ingredients
- Strawberries: Pick really ripe ones for the most flavor. They add all the fruity sweetness.
- Green asparagus: For that crunch and burst of freshness. Farmer’s market stuff tastes best.
- Feta: Adds that creamy, salty kick. The better the quality, the more wow you get.
- Olive oil: Goes into the dressing. Use cold-pressed for a nutty or mellow vibe—your call.
- White balsamic vinegar: Brings a tangy twist. Don’t skimp on getting a good one.
- Smooth mustard: Gives the dressing zing. German jars are tops for this.
- Honey or agave: Adds a gentle sweetness, not overpowering. Grab a mild kind if you can.
- Salt and pepper: Super important for the final taste. Fresh cracked pepper really makes it pop.
How to Make It
- Finish the salad:
- Once the asparagus cools, toss it with your cut-up strawberries in a big bowl. Pour over the dressing. Mix gently. Crumble feta on top and serve.
- Mix the dressing:
- Combine olive oil, balsamic, mustard, honey, salt, and pepper in a jar. Put the lid on and shake it hard for a few seconds so it blends well.
- Get the strawberries ready:
- Wash your berries and cut off the tops. Let them drain. Slice them in half or quarters, just bite-sized so they’re easier to eat.
- Cook the asparagus:
- Fry your asparagus bits in olive oil over medium. Sprinkle in salt and pepper as it cooks. Once it starts to get color, splash in some lemon juice and a little water. Cover and let it steam about five minutes so it stays a bit crisp. Let it cool.
- Prep the asparagus:
- Peel the bottom third gently and chop off the tough ends. Cut into bite-sized pieces—they’ll cook evenly and quickly this way.
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Good to Know
Quick to toss together, perfect for lunch breaks or taking outside. Full of vitamin C, minerals, and protein. Easy to swap things depending on what’s in season.
How to Store
This salad is best eaten right away since strawberries and asparagus get watery pretty fast. If you’re saving some for later, keep the dressing and veggies separate. Mix them up just before you eat for the most crunch.
Switch It Up
Swap feta for goat cheese or soft mozzarella if that’s your thing. Want it plant-based? Use vegan feta or go cheese-free. Not a honey fan? Agave works just as well.
Ways to Serve
It’s awesome with some toasted crusty bread. Makes a great side for grilled chicken or fish. For a light summer meal, try it with pasta or a scoop of quinoa.
Fun Facts About Asparagus and Strawberries
Both are spring staples in Germany. Green asparagus has gotten really trendy in the last few years. Pairing it with strawberries comes from creative summer chefs—bright, colorful, and packed with fresh flavor.
Frequently Asked Questions
- → How do I fix green asparagus?
Peel the bottom bit, trim the tips and chop into chunks. Pan fry quickly in olive oil, toss in a splash of water, and cook for five minutes or so.
- → Can I swap the feta out?
You totally can. Use your favorite vegan cheese, or go with mozzarella or even burrata if you prefer.
- → How long will this salad stay good?
It’s best when eaten right away. If you leave off the dressing, it’ll be fine in the fridge for a day. With dressing, try to eat it soon.
- → Can this be made vegan?
Yep—just go for vegan feta and use agave instead of honey, and you’re all set.
- → What goes well with it?
Crunchy toast, baguette or soft cheeses like mozzarella are awesome on the side.