Asparagus salad with strawberries and burrata
Just as asparagus season begins, so does strawberry season. Together, the tender stalks and red berries create a fresh, colorful combination that, as a flavorful harbinger of summer, awakens a longing for sunshine and warmth. The creamy taste of burrata finally transports us to the south. This cheese specialty from Apulia, with its rich, creamy filling, perfectly complements the asparagus and strawberry salad.
35 min
Total Time
20 min
Cooking Time
15 min
Preperation Time
Ingredients
| 400 g | Green asparagus |
| 400 g | White asparagus |
| 400 g | Strawberry |
| 1 x | Lemon |
| 4 tbsp | Balsamic cream |
| 4 tbsp | Olive oil |
| 4 sprigs | Chervil |
| 4 x | small Burrata |
| Salt, pepper, sugar |
Instructions
Step 1 of 9:
Wash and peel the white asparagus.
Step 2 of 9:
Wash the green asparagus and cut off approx. 2 cm from the end.
Step 3 of 9:
Halve the lemon and squeeze the juice from one half.
Step 4 of 9:
Cook the white asparagus in lightly salted water with a pinch of sugar and a dash of lemon juice until tender, for about 15 to 20 minutes.
Step 5 of 9:
Cook the green asparagus in lightly salted water with a pinch of sugar for about 10 minutes. Then shock in ice water.
Step 6 of 9:
Wash the strawberries and finely blend about 100 g of them with the lemon juice. Cut the remaining strawberries into pieces.
Step 7 of 9:
Arrange the asparagus on the plates and garnish with strawberry sauce, balsamic glaze, and olive oil.
Step 8 of 9:
Distribute the cut strawberries over the asparagus and add the burrata.
Step 9 of 9:
Season with salt and pepper to taste.
