White Asparagus & Strawberry Salad
By Chef Erik Niel | Photography by Lanewood Studio
Celebrate the season’s finest with a refined and elegant recipe from Chef Erik Niel. This White Asparagus & Strawberry Salad beautifully showcases the delicate, buttery texture of white asparagus paired with the sweet, fragrant Mara des Bois strawberries — all brought together with a zesty lemon vinaigrette.
This dish is an ode to spring’s fleeting beauty — a minimalist yet luxurious salad that impresses both visually and on the palate.
Ingredients:
- 1 bunch white asparagus (caliber 22+), peeled and trimmed
- 1 cup Mara des Bois strawberries, halved
- A handful of micro-greens (optional, for garnish)
- Freshly cracked black pepper
Lemon Vinaigrette:
- ¼ cup fresh lemon juice (Amalfi or Nice lemons recommended)
- 1 tsp Dijon mustard
- ½ cup extra virgin olive oil
- Salt, to taste
Instructions:
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Prepare the asparagus: Blanch the peeled white asparagus in salted boiling water for 5–6 minutes until just tender. Remove and cool in an ice bath to preserve color and texture. Pat dry.
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Make the vinaigrette: In a bowl, whisk together lemon juice and Dijon mustard. Slowly drizzle in olive oil while whisking until emulsified. Season with salt and pepper.
- Assemble the salad: Arrange the cooled asparagus and strawberries on a serving plate. Drizzle generously with the lemon vinaigrette. Finish with microgreens and a touch of freshly cracked black pepper.
Chef’s Note:
“This salad captures the purity of ingredients at their seasonal peak. The acidity from the lemon, the sweetness of the strawberries, and the earthiness of white asparagus come together in harmony.”
— Chef Erik Niel
📸 Photo credit: Lanewood Studio
