Ingredients
-
1 1/2
-
1/2
-
2 - 3
-
1/2
-
1
-
-
1
-
-
-
-
-
-
1 - 2
-
-
Directions
Spring Asparagus and Strawberry Salad With a Caramel Drizzle, What a way to bring in the spring and summer? You’ll find yourself at the dinner table going for this in place of anything else 😉 In mine I left it whole for presentation but it would better if cut as directed and tossed with rest of ingredients can be served room temperature or chilled for those hot days , I made this recipe twice now For Easter and then my daughter’s wedding shower A big hit both times!, OUTSTANDING SALAD! This is really great! I cut the recipe in half (another time I make it when company’s coming!) then used very tender asparagus cut into lengths of about 2 & used a homemade caramel sauce! Again, OUTSTANDING, & definitely a keeper! Thanks for sharing! [Made & reviewed as a kidnapped recipe in the Aus/NZ Recipe Swap #16]
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Steps
|
1
Done
|
Cook Asparagus in Well Salted Boil Water For 3-5 Minutes. Rinse in Cold Water. |
|
2
Done
|
Microwave Onion in a 1/8 Cup of Water For 1 Minute and Rinse Well in Cold Water and Drain. |
|
3
Done
|
Arrange Asparagus on a Platter. |
|
4
Done
|
Arrange Strawberries Over Asparagus. or Toss With Asparagus. |
|
5
Done
|
Reduce the Balsamic Vinegar to 1/4 Cup, Whisk in Caramel or Honey, Oil, Nutmeg, Salt and Pepper. |
|
6
Done
|
Add Onions to the Vinegar Mixture. |
|
7
Done
|
Pour the Mixture Over Asparagus. |
|
8
Done
|
Drizzle With Caramel Topping. Sprinkle Almonds Over the Salad. |
