Asparagus Salad with Strawberries and Arugula

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	4 mins
Total Time	19 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

Asparagus Salad with Strawberries and Arugula

Instructions

Remove the ends of the green asparagus sparingly and cut it into bite-sized pieces. Peel the white asparagus from tip to end and also cut into pieces. Blanch separately (cook in boiling water for about 2 minutes).
In the meantime, wash and cut the lettuce and strawberries.
Dress the asparagus with a dressing of oil, vinegar, salt and pepper.
Tip: You can also use other vinegar here, such as pomegranate cider vinegar. Lemon juice is delicious too.
Arrange everything now. Drape the strawberries and rocket on the plate and add the marinated asparagus. Pour the dressing over the entire salad. Finally, top it off with chips of Parmesan. And the salad is ready.
Tips: Just leave out the parmesan for the vegan version.
Pomegranate kernels, nuts or roasted pine nuts also look good on the salad.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.