This strawberry and ginger salad with grilled asparagus recipe is such a pretty dish! Grill the British asparagus, mix the fresh halved Sweet Eve strawberries with crispy lardons and toasted almond, and add everything together. A little ginger preserve and a dash of vinegar and olive oil mixed together are perfect drizzle on top of the salad with lots of black pepper.
Ingredients
(serves 6)
For the salad:
1tsp olive oil
100g smoked pancetta
500g asparagus
400g Sweet Eve strawberries, halved
50g sliced almonds, toasted
100g English goat’s cheese
For the dressing:
1tbsp ginger preserve
1 small lemon, juiced
3tbsp extra virgin olive oil
Salt and pepper
Method
Brush the griddle pan with the tsp of oil and fry the pancetta until crispy brown. Remove with a slotted spoon and keep warm.
Having removed the tough ends, add the young asparagus spears to the hot pan, turning every so often and cook for 3-4 minutes so they are nicely charred. Remove and place in a warm dish.
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