Cooked - Asparagus with Berry Salsa

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Home Pricing Community My Recipes

Asparagus with Berry Salsa

6.0

2 bunches asparagus (about 16-20 spears)

2 handfuls mesclun salad leaves

100g feta

Grapes or fresh berries to garnish (optional)

250g strawberries, hulled and diced

½ large or 1 small red onion, finely diced

¼ cup pumpkin seeds

½ cup fresh or canned boysenberries, roughly mashed with a fork

⅓ cup pomegranate seeds (optional)

Juice of 1 lime or lemon

1 tablespoon pure maple syrup, or runny honey

Small bunch fresh coriander, chopped

¼ teaspoon salt, plus more to taste

Put all salsa ingredients in a bowl, mix together and leave to sit for 30 minutes to allow the flavours to combine. Taste and add more salt if necessary.
Chop or snap off the woody bottoms of the asparagus spears, and cut the spears in half.
Blanch the asparagus by cooking in a large saucepan of boiling water for 1-2 minutes, until fork tender. Remove and plunge into cold water, drain and set aside.
Arrange the mesclun salad leaves over the base of a serving platter and top with the asparagus. Crumble over the feta, and spoon over most of the salsa, reserving some to be served on the side. Top with grapes or fresh berries if desired.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions🏞️PicnicSpring Gathering

Season🌸Spring

DifficultyEasy ⏰ 15m

Created 41 weeks ago

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