I know you foodies won’t need a recipe for this great spring salad! The combination of strawberries and asparagus became quite popular a few years ago so it won’t be new to you. This beautiful white asparagus salad with strawberries, radishes, mozzarella and thai basil is so delicious and perfect for warm summer nights. The thai basil adds a little twist and I prefer it to normal basil. Serve it as a starter or as a wonderful side salad to your bbq.
You foodies all know this wonderful flavor combination and you won’t need a recipe for it… but this beautiful white asparagus salad with strawberries, radishes, mozzarella and thai basil needs your attention! Tell me, have you tried it?
Peel the white asparagus cut off the woody bottoms. Bring water in a large pot to a boil and add a pinch of salt and grape sugar. Cook the white asparagus for 12 minutes and afterwards rinse asparagus with cold water and leave them on a kitchen towel to dry.
Wash strawberries and cut into quarters. Wash cucumber and cut lenghtwise into slices. Wash radishes and cut into halves or slices. Wash romana salad and cut leafs into mouth-size pieces.
Cut the asparagus lenghtwise in half and arrange all your vegetables, mozzarrella and salad on a big plate or bowl.
For your vinaigrette, mix olive oil, white wine vinegar, lime juice, rice syrup, salt and pepper and drizzle over salad. Sprinkle with thai basil and serve!
