Strawberry and Asparagus Salad
Strawberry and asparagus are both at their best in late spring, and they work together far better than you might expect. Strawberries have a real affinity with black pepper and with basil, and this salad leans on both. The asparagus stays raw, sliced thinly so it keeps its snap and a clean, grassy bite against the sweet fruit.
Crisp Serrano ham and toasted pine nuts add salt and texture, and a basil stem dressing pulls it together. It is a side salad rather than a main, quick to assemble, and a good one to have up your sleeve once the British growing season gets going.
Strawberry and Asparagus Salad
Thinly sliced raw asparagus and ripe strawberries with crisp Serrano ham, toasted pine nuts and a peppery basil stem dressing. A fresh spring side that comes together quickly.
Ingredients
- 400g thick asparagus, woody ends snapped off
- 250g strawberries
- 1 large handful of rocket, washed and spun dry
- Small bunch of basil
- 50g pine nuts or hazelnuts
- 6 slices of Serrano or Parma ham
- Basil stems, reserved from the salad basil
- 5 tbsp avocado oil or good olive oil
- 3 tbsp white balsamic vinegar
- 8 black peppercorns
Instructions
- Toast the pine nuts or hazelnuts in a dry pan over a medium heat for 3 to 5 minutes, shaking regularly, until golden. Tip onto a plate and leave to cool.
- Cut the stems from the basil and set the leaves aside. Blend the stems with the avocado oil, vinegar and peppercorns until thick and fairly smooth. Season with a pinch of salt, then taste and adjust the vinegar and salt to your liking.
- Crisp the ham in a dry non-stick frying pan over a medium heat for 2 to 3 minutes each side, or under a hot grill for 3 to 4 minutes, until firm and golden. Leave to cool, then break into shards.
- Slice the raw asparagus thinly on the diagonal, keeping the tips intact.
- Hull the strawberries and cut in half.
- Add the asparagus, strawberries, rocket, basil leaves, pine nuts and most of the ham to a large bowl, holding back a few of each to finish. Pour over half the dressing and toss gently to coat.
- Arrange on a platter, scatter with the reserved asparagus, strawberries, basil, nuts and ham, and serve with the remaining dressing on the side.
Nutrition Facts
Calories
320Fat
30 gSugar
5 gProtein
10 gCarbs
9 gApproximate values per serving
Ingredient Notes
Asparagus
Choose thick, firm spears with tight tips. Thicker stalks are easier to slice cleanly on the diagonal and hold their shape better raw. Snap the woody ends off rather than cutting, and the stalk will break naturally where it turns tender.
Strawberries
Use ripe, fragrant strawberries with good colour all the way through. British berries from late spring onward are ideal here, sweet enough to balance the tart vinegar in the dressing.
Serrano ham
Serrano or Parma both crisp well. Buy them thinly sliced so they firm up quickly in the pan or under the grill without drying out.
Pine nuts and hazelnuts
Either works. Pine nuts give a softer, buttery result, hazelnuts a firmer crunch and a slightly deeper, roasted flavour. Whichever you use, toast them well.
Basil
Basil is a strong flavour, so you do not need a large quantity of leaves in the salad itself, especially as the stems are already carrying basil through the dressing. A small bunch is plenty.
Vinegar and oil
White balsamic keeps the dressing light and clean while adding a touch more sweetness and depth than a plain wine vinegar. Avocado oil gives a very neutral base that lets the basil come through, though a good olive oil works just as well if you prefer a little more character.
Kitchen Notes
Toasting the nuts
Keep the pan moving and watch closely from the 3 minute mark. Nuts colour quickly and tip from golden to burnt in seconds. Tip them out of the hot pan as soon as they are ready so they stop cooking.
Crisping the ham
A dry non-stick pan over a medium heat takes 2 to 3 minutes a side. Under a hot grill it is closer to 3 to 4 minutes. Let it cool fully before breaking it up, as it firms and crisps further as it cools.
Slicing the asparagus
Slice thinly and on a long diagonal. Thin slices are pleasant to eat raw, take on the dressing well and look elegant on the platter. Keep the tips whole for contrast.
The dressing
Blending the stems with the oil, vinegar and peppercorns gives a thick, slightly creamy dressing. Taste it before you use it, and season it for the salad rather than for the spoon. It should taste slightly too sharp on its own, because the sweet strawberries will soften it once everything is tossed together. Go easy on the salt, since the crisp ham already brings plenty.
Dressing at the last minute
Dress the salad just before serving. The asparagus and rocket will soften and lose their freshness if they sit in the dressing for any length of time. Tossing through only half, and serving the rest alongside, keeps everything bright.
Variations
Vegetarian
Leave out the ham and add a little crumbled feta or goats curd instead. Both bring the salt and richness the ham would have provided.
Lightly cooked asparagus
The asparagus is raw here to keep the salad as fresh as possible, but you can briefly steam or simmer the spears if you prefer them tender. Cook for 2 to 3 minutes, then cool them quickly under cold water so they keep their colour.
Vinegar swaps
Champagne or white wine vinegar both work in place of the white balsamic, though you lose a little of its gentle sweetness. Use with a small pinch of sugar to take the edge off.
Nuts
Toasted flaked almonds are a good alternative if you have neither pine nuts nor hazelnuts to hand.
Serving Suggestions
How to serve
Build it on a wide platter rather than a bowl so the layers of asparagus, strawberry and ham stay visible. Scatter the reserved pieces over the top and serve the extra dressing on the side so people can add more if they want it.
What to serve it with
This is a side, so treat it as one. It sits well next to simply grilled or barbecued chicken, fish or lamb, and works as part of a larger spring spread alongside other salads and good bread.
Zero Waste
Basil stems
The dressing is built entirely on the basil stems, the part usually thrown away. It is a simple way to use the whole bunch and the stems carry plenty of flavour.
Strawberry tops
Save the hulled strawberry tops rather than binning them. Infuse them into vodka or vinegar, or simmer them with equal parts water and caster sugar to make a quick strawberry syrup for pancakes and ice cream.
