Grilled asparagus as a salad with hot strawberry dressing

01. April 2017

Ceramic Induction Grill Pan: For 4 persons

Difficulty: easy
Time taken: up to 30 minutes


  • 500 g Green asparagus, rinse, dry and cut 3 cm off the ends.
  • 200 g Cherry tomatoes, rinse, dry and quarter
  • 200 g Strawberries, rinse, dry, remove stalks, have and slice
  • 5 tbsp Olive oil
  • 2 tbsp Balsamic vinegar
  • 1 Chilli, core and cut into fine strips
  • 1 tbsp Cane sugar
  • 50 g Flat-leaved parsley, wash, dry and chop coarsely
  • 30 g Grana Padano whole, shave finely with the cheese plane.
  • Freshly ground salt and black pepper

Preparatory work

  • Caramelise the cane sugar in the pan.
  • Douse with olive oil, the balsamic vinegar and a little water.
  • Add tomatoes, chillies and strawberries, bring briefly to the boil and then allow to cool down in the pan.


Grill the asparagus in the skillet without fat for 7-10 minutes depending on thickness until crisp-tender.

Then cut diagonally into thirds, place in a serving dish and sprinkle with salt and pepper. Pour sauce over.

Before serving, garnish with parsley and parmesan shavings.


The salad can also be prepared with white and green asparagus. Do however peel the white asparagus completely. Halve thick white asparagus spears lengthwise so that they cook as quickly as the green ones.


  • Grill pan or barbecue
  • Small saucepan
  • Cheese or vegetable plane
Source: Kuhn Rikon AG

Kuhn Rikon AG

Grilled asparagus as a salad with hot strawberry dressing
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