Strawberry and Asparagus Salad – This speaks to me of long summer days and alfresco dining… and always looks pretty to serve
1/3 cup pumpkin seeds
¼ cup balsamic vinegar
125gm fine asparagus (or more if using thick asparagus spears)
200gm strawberries, hulled and sliced thickly (approx. 4-5mm slices)
100gm baby spinach leaves
Salt and Cracked Pepper
Place the pumpkin seeds in a non-stick pan and lightly dry toast. Set aside.
In a medium saucepan bring a small amount of water to the boil, steam the asparagus (cutting the woody ends off first) for 2-4 minutes, until just tender.
Drain and run under cool water briefly, so the cooking process stops.
In a small saucepan place the balsamic vinegar and turn the heat onto medium, allow to simmer until it reduces to about ¼-1/3 of the original volume and you have a thickened sauce (that is still pourable).
While doing the above, in a large bowl, mix together the strawberries, spinach leaves, asparagus, pumpkin seeds and avocado along with a pinch of salt and pepper.
Turn into a serving dish, or divide between plates and drizzle with your balsamic dressing.