Rocket and asparagus salad with strawberries

01. May 2016

Salad spinner ratchet: For 4 persons

Rocket and strawberries, the two harbingers of spring. Combined in a salad, they bring much freshness and lightness.


  • 250 g green asparagus
  • 2 tablespoons olive oil
  • Salt
  • 250 g strawberries
  • 100 g rocket

Ingredients dressing

  • Juice of half a lemon
  • 1 tablespoon balsamic vinegar
  • Pinch of salt
  • Freshly ground black pepper
  • 4 tablespoons olive oil


Cut a generous third off the bottom of the asparagus spears then, depending on freshness, perhaps peel the end sections. Cut the asparagus spears diagonally into approx. 1 cm thick cylinders.

Heat up the olive oil in a non-stick frying pan. Add the pieces of asparagus and salt, and then fry for just 2 minutes whilst turning frequently. Place on a plate and allow to cool.

Wash and trim the strawberries, cut into quarters or halve them depending on size.

Wash the rocket and spin dry. Place in a bowl together with the asparagus and strawberries.

For the dressing: mix all the ingredients together, pour over the salad directly before serving and toss together carefully. Arrange immediately in deep plates.


Per portion:
170 kCalories, 711 kJoules, 6 g carbohydrates, 2 g protein, 15 g fat

Annemarie Wildeisen's KOCHEN

Rocket and asparagus salad with strawberries
* incl. VAT, plus shipping