last week seemed the longest extension of time, an uneventful passing of minutes and hours devoid of sun. it’s easy to get carried away in the midst of a seasonal bliss, hastily forgetting that mid-country the weather is wily and unpredictable always. and while a call to a dear friend or mother inevitably implies a week of impressionable sunshine and possibility, there is always the chance that right before your eyes the clouds gather and the rain collects in every gully and gulch – to which it did. so, while we aren’t in the business of allowing time to be wasted – we spent much of it indoors, perfecting the lines of ideas and eagerly summoning the shape of things to come.
the asparagus is thick and fat in the market, green straws bent into the earth for moisture. my somewhat nomadic habits have prevented me from cultivating a personal crop of my own, but the passion to experiment is ever-present. naturally they seem magnetized to mingle with the bursting spring crop of strawberries. their crisp bite is the perfect compliment to the juiciest interior of fair-weather fruit. a recent favorite includes a raw indulgence of asparagus, shaved into a kaleidoscopic pile of fresh, green salad. combined with a sultry strawberry roasted dressing, i can say that i’ve come closer to the beating heart of spring.
- 1 lb asparagus, trimmed and peeled
- 1 small red onion, sliced thin
- ¼ cup feta cheese
- ¼ cup pine nuts, quickly dry toasted in a saute pan
- for the vinaigrette:
- (makes 1 cup)
- 1 cup fresh strawberries, hulled and halved
- 1 cup olive oil
- 3 tbl white balsamic vinegar
- 2 tbl honey
- 1 tbl dijon mustard
- ⅛ tsp cayenne pepper
- assembling the salad: working with one asparagus spear at a time, peel into long ribbons with a vegetable peeler. add to a large bowl, along with any heads that snap off. to the bowl also add the red onion, toasted pine nuts, and feta cheese. toss to combine.
- to make the vinaigrette: preheat oven to 400 degrees. splay strawberries out on a medium roasting pan and roast for 20 minutes, until soft. remove strawberries to the bowl of a food processor and add olive oil, white balsamic, honey, dijon mustard, and cayenne. process ingredients until combined and smooth.
This salad is indeed the embodiment of spring. Alas, we are still very far from local asparagus here, and my homemade proclivities prevent me from showcasing the imported variety… In fact, my interest tend drastically towards tubers and soups still, given the weather.
Beautiful salad that I will keep for warmer days!
Ksenia, thank you sweet darling! I hope by now that some of your dreary weather has lifted. It has been quite hectic here, but I do believe we’re looking up finally…
My roasted strawberries usually land on top of my morning oatmeal or nestle with goat cheese on crostini but blending them into a vinaigrette for an asparagus salad combines 2 of my favorite spring offerings. And as for the robin on the roof-that warmed my heart as my most favorite of all spring harbingers.
Oh Jean – on goat cheese with crostini is such a splendid way, one I think I will indulge in this week (thank you for the idea!). – – I’m glad you enjoyed the roof robin. I, too, delight in their presence this time of year. It seems they’ve become privy to our garden boxes pregnant with worms. All good things. I hope your spring is faring well. xo
two spring favorites and such elegant presentation, danielle! Lately I’ve been so boring with my asparagus, but I think I might try shaving it next time thanks to your beautiful inspiration. xo
Thank you sweetly Emily, and for visiting my blog. It’s a pleasure to be able to offer you inspiration. I am constantly on the look out for new ways to prepare asparagus – It’s a true favorite of mine, but I always seem to prepare it the same way (which never fails!). Surprisingly, it sings with strawberry. xo
I’ve never seen a roasted strawberry dressing – how beautiful, such a wonderful combination of flavors. I noticed the most beautiful thick asparagus at the little vegetable stand near my apartment and now I’m so tempted to grab some on the way home to eat with your amazing dressing!
Thank you Liora! I do recommend this strawberry dressing above all! Even if just paired with greens, there is a great flavor that resonates from roasting them. xo
I feel the same way about asparagus as I do about rhubarb. One day I’ll be in one place long enough to cultivate both. Danielle this roasted strawberry vinaigrette sounds so wonderful, and juicy and equal parts sweet and tangy and savory. I love this post a lot, xx.