A salad of green asparagus, accompanied by delicious, fragrant strawberries, all enhanced by feta and an orange and honey vinaigrette. I highly recommend it; the combinations of flavors may surprise you but are absolutely perfect.
Trim the ends of the asparagus. I do not peel them. Cook them in salted boiling water for 15 minutes.
Rinse and hull the strawberries. Cut them in half depending on their size.
Prepare the vinaigrette. In a bowl, mix the mustard with the honey and vinegar. Squeeze the orange, add the juice, olive oil, salt, and pepper. Emulsify.
To finish, plate the dishes. Place a bed of asparagus, then distribute the pieces of strawberries, the crumbled feta, and drizzle with orange-honey vinaigrette, season with salt and pepper. Enjoy!
Trim the ends of the asparagus. I do not peel them. Cook them in salted boiling water for 15 minutes.
Rinse and hull the strawberries. Cut them in half depending on their size.
Prepare the vinaigrette. In a bowl, mix the mustard with the honey and vinegar. Squeeze the orange, add the juice, olive oil, salt, and pepper. Emulsify.
To finish, plate the dishes. Place a bed of asparagus, then distribute the pieces of strawberries, the crumbled feta, and drizzle with orange-honey vinaigrette, season with salt and pepper. Enjoy!
4 servings
4
EN 
TH