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 Arugula Salad with Strawberries and Asparagus Recipe
I offer a wonderful salad, which will be a great addition to the classic hearty dishes. Very tasty!
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. To begin with, we will get arugula and cook asparagus. To do this, wash the asparagus stalks, break off the dry and hard tips (to do this, bend each stem closer to the cut, the "bad" part will break off by itself), if necessary, peel the potato peeler on the broken end and send it to the steamer for baking. 7 minutes, then you need to rinse the stems under cold water and cut into pieces about 3 cm long. If the asparagus is thick, you can also cut it lengthwise into 2 or 4 pieces, at your discretion.
    To begin with, we will get arugula and cook asparagus. To do this, wash the asparagus stalks, break off the dry and hard tips (to do this, bend each stem closer to the cut, the "bad" part will break off by itself), if necessary, peel the potato peeler on the broken end and send it to the steamer for baking. 7 minutes, then you need to rinse the stems under cold water and cut into pieces about 3 cm long. If the asparagus is thick, you can also cut it lengthwise into 2 or 4 pieces, at your discretion.
  2. While the asparagus is cooking, we will take out the strawberries, wash them, remove the tails, cut half into thin plates, and send the second into a blender.
    While the asparagus is cooking, we will take out the strawberries, wash them, remove the tails, cut half into thin plates, and send the second into a blender.
  3. Make strawberry puree, mix it with butter, mustard and balsamic vinegar (if you, like me, have balsamic cream, then just pour them at the end of the finished salad), season with salt and pepper to taste.
    Make strawberry puree, mix it with butter, mustard and balsamic vinegar (if you, like me, have balsamic cream, then just pour them at the end of the finished salad), season with salt and pepper to taste.
  4. Now carefully, alternately lay out the arugula, sliced strawberries and asparagus, season with strawberry sauce, if you use balsamic cream - gently pour over the top, and serve the salad on the table.
    Now carefully, alternately lay out the arugula, sliced strawberries and asparagus, season with strawberry sauce, if you use balsamic cream - gently pour over the top, and serve the salad on the table.
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