This week’s guest post comes from Megan, who writes the utterly lovely blog, Stetted. A fellow tattooed mama from Austin, Megan fills her digital space with from-scratch, family friendly recipes, weekly meal plans, and really, really pretty photos. Some of my favorite recipes on Stetted are Megan’s Strawberry Mint Ricotta Tart, Roasted Carrot and Fennel Soup, and Eggplant Goat Cheese Croquettes. Be sure to visit Stetted to check out those recipes and to find your own favorites. Thank you, Megan, for sharing your lovely Asparagus Salad recipe here on Mary Makes Dinner!
Hi Mary Makes Dinner readers! I am so thrilled to be doing a guest post for Mary while she is starting on her lifelong journey of motherhood. I had my second son last summer and I know just how hard it can be to get back into the kitchen after a long pregnancy and labor recovery.
I wanted to share this fresh salad that is incredibly easy to make and uses some of the best of the season’s ingredients. I can’t get enough strawberries as soon as they start popping up here in Texas, and we always go to the U-Pick farm to make sure I have plenty to eat, make jam with, and freeze!
Whenever I have fresh, seasonal fruit on hand I like to make salad dressing for a departure from the usual Italian- or Ranch-style dressings we normally have. They come together in a matter of seconds in your blender (immersion blenders are great here!) and they also store well in the fridge. Just be sure to give any stored dressing a good shake before dressing your salad to ensure the ingredients are mixed!
If you want to make a fruit dressing but don’t like strawberries so much, try my similar recipe for Blueberry Vinaigrette.
Shaved Asparagus Salad with Strawberry Dressing
- 1 pound asparagus
- 1/2 cup sliced strawberries
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon granulated sugar
- 1 tablespoon grapeseed or canola oil
- 1 tablespoon lemon juice
- 1/4 cup fresh green (English) peas
- Grated Parmesan cheese (optional)
- Snap off asparagus’ woody ends and discard. Trim and reserve tips. Hold asparagus stems on cutting board and peel into thin strips, using a vegetable peeler. Set aside.
- In separate bowl, combine berries, vinegar, pepper, sugar, oil, and lemon juice. Blend with immersion or regular blender. Taste and adjust seasoning if necessary.
- Place asparagus shavings and peas on serving platter or in bowl and drizzle strawberry mixture on top. Toss with tongs to incorporate.
- Serve with reserved asparagus tips and grated Parmesan cheese if desired.
(This recipe previously appeared in a 2013 issue of Hobby Farms.)