There is hardly any other fragrance in the world which can smell so seductively sweet as ripe strawberries. At the moment we can get the succulent and sumptuous red cuties in their full maturity from our regional market. I could really guzzle a huge portion of it every day, without batting an eyelid. 😉 Continue reading
Spring means to me: the plump red and addictive sweet strawberries and the crunchy asparagus from the farms of the region. Why not bring these two fabulous seasonal beauties together on the plate?
I love asparagus and it doesn’t matter if it is the green or white one. Asparagus tastes best for me, when it is briefly stir fried in a wok. Thus, it remains nicely crunchy. The popular Hollandaise sauce is too fat and too heavy for my taste. I prefer asparagus with a light yet aromatic sauce.
For those who just start to follow my blog since recently: the recipe for strawberry balsamic sauce can be found in the recipe collection. This sauce is easy to make and tastes delicious with vegetables and salad. The most important role is played by the homemade strawberry vinegar. This great color! This alluring sweet scent! I just love this fantastic vinegar! 😀
500g white asparagus tips
3 tbsp strawberry balsamic sauce
1 tablespoon olive oil
Salt and pepper
- Blanch the asparagus in the water briefly, then drain it.
- Wash and clean the strawberries, cut them in half.
- Heat the olive oil in a pan. Add the asparagus to it and fry for about 5 minutes . Mix the strawberries gently with the asparagus. Add salt and pepper.
- Arrange asparagus and strawberries on a plate. Finally, sprinkle the strawberry balsamic sauce on it. Add salt and pepper to taste.
Actually I developed this recipe already a few weeks ago when it was the high season for strawberries. Now it is almost the end of the season, so I thought, now it has to be published before you guys cannot find any strawberries on the market anymore. 🙂
This year we have a late summer in Germany. Until beginning of July we were looking forward to the sunshine and strawberry season for a long time. Normally the season starts already between April and May. We used to live in a small and beautiful town named Ladenburg that is very close to the famous castle city of Heidelberg. Continue reading
The Strawberry Vinegar Recipe is from a German Magazine named „HeimatKüche“ which focuses on local food in Germany. I used to try Raspberry vinegar with asparagus in a cooking course and I loved that sweet sour taste very much. As I saw this version made of strawberries, I knew immediately I would make a dip with this strawberry vinegar for my new creation:
Summer Roll Italiano.
Ingredients for the vinegar:
1 tbsp. black pepper corns
1-2 stems of basil
250ml white balsamico vinegar
Put all the ingredients in a glass bottle and leave it in the refrigerator for about 7-10 days. Then you are ready for preparing the Strawberry Vinegar Dip! Or just use the strawberry vinegar for salad.
For the strawberry vinegar dip:
2 tbsp. strawberry vinegar
1 tbsp. fish sauce (for vegetarian: use the bright soy sauce instead)
1 clove of garlic (pressed)
1 red Thai chili
2 tbsp. sugar
1 tbsp. water
Put all ingredients into a blender to mix well.
This wonderful mild sweet and sour taste and the great color! Yummy!!!