shaved asparagus salad with roasted strawberry vinaigrette
  • 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
  1. 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.
  2. 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.
Recipe by the perpetual season at