Strawberry & Grilled Asparagus Salad

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You have to try this strawberry and grilled asparagus salad!

Strawberry & Grilled Asparagus Salad


  • 1 bunch asparagus, woody stems trimmed
  • 10 California Giant strawberries, thinly sliced
  • ¼ cup toasted hazelnuts, lightly chopped
  • zest of 1 lemon
  • ¼ cup lemon juice
  • ¼ cup extra virgin olive oil
  • 1 teaspoon 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.
Strawberry & Grilled Asparagus Salad

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!