Cook with the seasons: Grilled asparagus strawberry salad

Shirley Winslett, RD, LD

Posted May 13, 2022

Low in calories, asparagus is loaded with vitamins (B6, C and K), nutrients (folic acid and iron) and fiber.
Asparagus flourishes in Minnesota due to the cold wintertime temperature, which gives the plant a rest period to fully grow and mature.
Strawberries are a great source of vitamin C, fiber and potassium.

Spring is the natural season for asparagus and strawberries. This recipe benefits from giving the asparagus a short time on a grill to bring out its roasted flavors. This simple, fresh salad is a good source of iron and vitamin C and is a healthy gluten free side dish to pair with grilled meat, fish or plant-based proteins.

Don’t have a grill? You can roast the asparagus at 400 F for about 15 minutes.

Ingredients

nonstick cooking spray
1 large lemon
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons honey
1 pound asparagus, trimmed
1 pound strawberries, stems removed and sliced

Directions

Spray grill pan with nonstick cooking spray. Preheat grill to medium-high heat.
Cut lemon in half and squeeze juice into a small bowl. Add oil and honey. Mix well. Set aside.
Place asparagus on grill. Cook for 1 minute, turn and cook for 1 to 2 more minutes. Remove asparagus from grill and place on a cutting board. Cut each spear into 4 to 5 pieces.
In a medium bowl, combine asparagus pieces and sliced strawberries. Add dressing and toss to coat.
Serve immediately.