Wild Asparagus and Strawberry Salad

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	1 min
Total Time	16 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

Ingredients

250 g asparaus (wild asparaus), alternatively reen asparaus, cleaned
150 g strawberries, cleaned and quartered
2 tablespoon olive oil
0.5 teaspoon ½ sugar, brown
0.5 ½ lemon (s), add the juice
50 ml water
1 tablespoon tarragon, chopped
1 tablespoon parsley, chopped
salt and pepper

Instructions

Cut the asparagus diagonally into pieces, making sure that the asparagus tips remain whole.
Heat the olive oil in a pan. Roast the asparagus for approx. 1 minute, for green asparagus a little longer, approx. 5 minutes. Season with sugar, salt and pepper. Deglaze with the lemon juice and pour in the water. Remove from the hot plate and cover and leave to cool.
In the meantime, cut the strawberries and herbs into small pieces. When the asparagus has cooled down lukewarm, mix in the strawberries and herbs and season if necessary.
Serve immediately.

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.