Wild herb salad with oven asparagus

The asparagus season is coming to an end. The last deliveries from our asparagus producer are arriving at your home these days, so we have one more suitable recipe for you. By now you have surely prepared your favorite recipes often enough.

05/03/2026

Ingredients

Ingredients for 4 portions

1 kg Asparagus

Olive oil

2 Pinches of unrefined cane sugar

4 Handful of wild herb salad (mixed green leaf salads and wild herbs, preferably seasonal from the market)

100 g Fresh strawberries (alternatively raspberries)

2-3 TBSP Fruit vinegar (e.g., strawberry or raspberry vinegar, alternatively white balsamic)

1 tsp Dijon mustard

Salt & pepper from the mill

1 TBSP Cedar nuts (pine nuts)

Edible flowers for decoration (optional)

Preparation

Peel the asparagus, remove woody ends if necessary and halve lengthwise. Preheat oven to 180°C. Divide the asparagus into two portions on two large rectangles of aluminum foil. Drizzle with some olive oil and sprinkle each with a pinch of cane sugar. Season well with salt and pepper. Twist the ends of the foil together to form parcels. Bake the asparagus parcels in the oven for about 25–35 min. (depending on the thickness of the stalks).

In the meantime, pick through the salad, wash and spin dry. Toast the pine nuts in a pan without oil over medium heat until golden brown. Hull the strawberries and halve or quarter them depending on size. Whisk 2 TBSP olive oil with 2–3 TBSP fruit vinegar (depending on sweetness), 1 tsp mustard and 1 TBSP water plus salt and pepper to make a vinaigrette and season vigorously.

Arrange the oven asparagus with the salad and strawberries on two plates and sprinkle with the toasted pine nuts. Drizzle with the vinaigrette and enjoy!

Recipe and photo were provided to us by CaroKocht.