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Asparagus and Strawberry Salad

Asparagus and Strawbery Salad

The Easter Sunday meal at my house most always means a large buffet for family and friends. A lamb seasoned with middle eastern style spices, grilled and served kabob style on skewers, there are always deviled eggs, and lots of spring salads, one of these, Asparagus and Strawberry Salad with Balsamic Vinaigrette.

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The asparagus and strawberry salad has been among my favorites for years. The rich depth of sweet and tangy balsamic vinegar provides a good added dimension between these two simple spring ingredients that have begun to emerge at markets everywhere. After months bearing the cold days of winter, slim, bright green stalks and the near heart shaped juicy red fruit combine additionally providing a joyous colorful dimension tucked between other offerings on the buffet table. And how can you go wrong with such a quick and simple preparation process?


Integrating elements of varying texture and color between dishes always seems to create an appetizing and welcoming appearance on a buffet table display, and for an Easter buffet, besides a nice dish of brightly dyed eggs on a bed of floral grass, even well placed simple bowls of fresh fruits, touches of vegetables, or small glass vases stuffed with herbs suit well as decorative touches.


A little side note, if serving a large bowl of juicy red strawberries as part of your decorative touch adding color to your Easter or other festive spring holiday buffet table, now these you just might want to keep well chilled and secretly hidden until serving time.

Asparagus and Strawberry Salad
A colorful and simple spring salad, and perfect for spring holidays and the buffet table
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Total Time
25 min
Total Time
25 min
  1. 1 pound asparagus
  2. 1 cup strawberries, sliced (strawberries may alternatively be chopped)
  3. 1 tablespoon balsamic vinegar
  4. 3 tablespoons extra virgin olive oil
  5. good pinch of sugar, coarse kosher salt, and cracked black pepper for vinaigrette, plus a sprinkle of salt and pepper over salad before serving
  1. Drop asparagus in a saucepan of boiling salted water and cook for almost a minute until vegetable is bright green colored and still crisp. Immediately drain asparagus and tip into a bowl of cold ice water to stop the cooking. Lay asparagus spears on paper towels and gently dry, then decoratively arrange onto a platter. Lay sliced or chopped fresh strawberries across the asparagus about a third of the way down. Drizzle on the balsamic vinaigrette just above, between, and beneath the strawberries. Sprinkle tray all about with a bit of salt and pepper.
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  1. Posted April 1, 2015 at 6:12 pm | Permalink

    Simple and elegant. This looks like a refreshing addition to any spring table. Happy Easter, Peggy!
    Kelly recently posted…Best Loaded Veggie Soup EverMy Profile

    • Posted April 6, 2015 at 12:03 pm | Permalink

      Hi Kelly, thanks so much. Definitely simple and lovely for any spring table or luncheon. Hope you had a Happy Easter. The countdown now on with your graduate class, best of luck in this next couple weeks! See you soon

  2. Posted April 2, 2015 at 3:01 pm | Permalink

    I have never thought to pair strawberries with my asparagus, but this sounds like a delightful spring dish! Great recipe as always, Peggy!
    Jessica H. recently posted…On Hello Nature: DIY Leftover Easter Egg Protein PlatesMy Profile

    • Posted April 6, 2015 at 11:57 am | Permalink

      Hi Jessica, thanks so much, this is a delicious spring salad and it flew off the Easter Buffet yesterday. I wonder if your Grandmom ever ate or eats strawberries in balsamic vinegar, not uncommon in Italy. Enjoy!

  3. TheKitchenLioness
    Posted April 7, 2015 at 3:43 am | Permalink

    Peggy, a wonderful springtime dish indeed – who could resist those lovely, sweet red strawberries and the wonderful bright green asparagus – not me, I would binge on this salad and on your bowl of strawberries too (the one that you hid so well…).
    Have a great week, dear friend and keep those lovely spring recipes coming.

    • Posted April 7, 2015 at 8:34 pm | Permalink

      Hello Andrea, so thrilled to see you. Hope you had a Happy Easter. Thanks so much on the Asparagus and Strawberry Salad, we have something in common on our fondness of ingredients, always one of my favorites each spring. See you soon Dear Kitchen Lioness.

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  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.