1 bunch asparagus, woody stems trimmed
10 strawberries, thinly sliced
1/4 cup toasted hazelnuts, lightly chopped
Zest of 1 lemon
¼ cup lemon juice
1/4 cup extra virgin olive oil
1 tsp dijon mustard
40 turns of fresh cracked black pepper
½ tsp kosher salt (note kosher salt does not measure the same as normal table salt)
Preheat grill or cast iron grill pan on stove over high heat.
Toss trimmed asparagus with ¼ cup olive oil, and a heavy pinch of salt and pepper.
Grill asparagus stalks until charred and slightly tender, but still a bit crunchy. Remove asparagus from the grill and slice each stalk into 4 pieces on a bias.
Remove the stems from the strawberries and place stem end down on a cutting board. Thinly slice strawberries so that you get to see the natural shape of the strawberry!
Lightly toss both the strawberries and cut asparagus in the lemon and black pepper vinaigrette and top with chopped hazelnuts.
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