Asparagus salad with strawberries and basil

Asparagus salad with strawberries and basil


Cook the rice noodles according to the instructions on the packet in salted water until al dente. Wash the asparagus and snap off the woody bit at the end. Cut the asparagus diagonally into 5-cm-long pieces and fry with a little olive oil in a non-stick frying pan. As soon as the asparagus is browned and tender, remove the frying pan from the cooktop and deglaze with the olive oil and tamari. Allow the liquid to reduce a little with the residual heat in the frying pan. Coat the glazed asparagus pieces in a little toasted sesame. Wash and quarter the strawberries. To make the dressing. Wash and chop the basil leaves. Finely grate the ginger and press out the juice using a small tea towel or by hand. Mix 4 tbsp chopped basil with the ginger juice and the rest of the ingredients, add to the cooked rice noodles and blend well. Season with salt and pepper to taste. Finishing touches. Serve the rice noodles with the asparagus and strawberry quarters and garnish with a little fresh basil and flaked almonds.

Recipe creation: Sebastian Copien

Serves 4

  • 480 g rice noodles
  • 12 green asparagus stalks
  • olive oil
  • 120 ml orange juice
  • 40 ml tamari
  • toasted sesame for coating
  • 8 strawberries

For the dressing

  • 1 bunch of basil
  • 50 g fresh ginger
  • 75 ml olive oil
  • 75 ml orange juice
  • 2 tbsp lime juice
  • 4 tbsp flaked almonds, toasted
  • natural or sea salt
  • ground pepper

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