Spring in a bowl, that’s what we got here. As a kid, asparagus season was met with dread. Maybe Mom should have tried serving it raw instead over cooked. I had no idea you could eat asparagus raw until I was an adult, well into my 30’s. Wasted time, I tell ya. Raw asparagus has a sweet gentle taste compared to its cooked form (of course, I like the cooked for now as well, as long as it’s not overcooked).
The dressing will work just fine if you only heat it enough to incorporate the honey. The picture shows it that way, I was too hungry to wait for it to reduce. It’s much better if you can reduce it some, but it’s tasty either way.
Strawberry Asparagus Salad
½ Tbsp. balsamic vinegar
½ Tbsp. olive oil
1 tsp. honey
1 cup asparagus, broken into bite size pieces
½ cup quartered strawberries
½ – 1 Tbsp. sunflower seeds
Combine the vinegar, olive oil, and honey in a small sauce pan. Heat at least until the honey is melted into the vinegar and oil, preferably reduce the dressing until it becomes syrupy.
Combine the asparagus and strawberries in a salad bowl. Drizzle the salad with dressing and sprinkle the sunflower seeds over the top. Enjoy!