Weird, I know. Turns out asparagus and strawberries go together as okay in food as they do on your farmers’ market shopping list for May. It was my convenient riff on a recipe for roasted asparagus and cherry tacos I saw last year. I did not go through the trouble of making asparagus salsa because I have a jar of my father-in-law’s homemade (and homegrown!) tomatillo salsa that got the job done. I think asparagus and strawberries could also go together with fresh cheese (ricotta, chevre, etc.) and nuts in salads, on bruschetta/crostini, or even with pasta (yes, strawberry pasta).
My lifelong dining companion has said that he “could eat this salad everyday.” Not gonna happen, but we’ll keep having it as long as these adorable little farmers’ market strawberries are in season. Fruit salads aren’t really our thing, but fruit in salads is something we find marvelous, especially when there are nuts and cheese and crunchy things involved. This was inspired by a previously mentioned salad from Back Forty.
What’s in the dressing: a drizzle of pomegranate molasses, a splash of balsamic vinegar, salt, pepper, and a long drizzle of olive oil.
Toss with the dressing with baby arugula, thinly sliced shallot or red onion, thinly sliced radishes, and sliced strawberries. I like to use my hands (rather than tongs or forks or spoons) because human fingers are much better at not bruising the greens and crushing the strawberries. Top with sliced almonds and crumbled chevre at the end.
I usually eat fresh fruit with nothing more than a good rinse under cold water. Good for my reputation as a Healthy Person (stop snickering, those of you who have ever watched me exercise) and nutritionist, but if that was all I ever did it would make for a pretty boring food blog. So sometimes I combine very photogenic seasonal fruit with things like alcohol, fat, and sugar.
Strawberry Ginger Fizzy Drink
If you’re not the most super-careful person (like me), a few strawberries are bound to tumble out of the basket (ok fine, or maybe the whole basket will turn upside down because you couldn’t tell where the bottom of the reusable bag was) in transit. Simple fix: when you get home, take these and other smooshed berries, slice them, lightly muddle them in a glass, then pour vodka and ginger ale over them. You’ll feel better about the red stains on everything in no time. Another excellent option: pour beer over the muddled strawberries.
Strawberry Shortcake
For breakfast, not dessert. I mean, it’s biscuits with fruit… why not? All you have to do is whip out your favorite biscuit recipe and spoon macerated strawberries (cut-up berries that have been softened by a sprinkling of sugar) and whipped cream, crème fraiche, or Greek yogurt (like I did for breakfast) on top. If you’re going the dessert route, you can also top it off with ice cream or make a dessert sandwich.
Sfoglia’s Strawberry Spaghetti
Strawberry pasta sauce sounds strange, I know, but there’s a reason this thing has become a signature dish at a reputable New York City Italian restaurant. The recipe is here. I can see little kids liking it too. Good ingredients go a long way in this simple dish, so use the best stuff you can get your hands on. I busted out the expensive olive oil to finish it.
I don’t know why chocolate dipped strawberries are seen as some kind of romantical (don’t steal that word from me!), expensive treat for special occasions. Sure, the version sold at specialty stores are made from huge strawberries with long stems and premium chocolate, but I find that stemless, smaller strawberries and lower-end chocolate are equally delicious. These guys are also ridiculously easy to make; it took an event as big as my cousin Brenda’s bachelorette party for me to realize how simple and hassle-free it is to make an impressive treat for a lot of people at the last minute (the idea occurred to me 5 minutes after stepping into Trader Joe’s, and 3 hours before party time).
recipe:
6 ounces semi-sweet chocolate, chopped (or chocolate chips)
1 tablespoon unsalted butter
3-4 tablespoons heavy cream
1 to 1 ½ pound strawberries (about 1 dry quart)
Bring about an inch of water to a simmer in a small pot or saucepan. Place a medium bowl over the pot (the water should not touch the bottom of the bowl). You could also use a double boiler if you have one. Add chocolate and stir until melted. Add butter and enough heavy cream for the chocolate mixture to become smooth and dippable.
Dip strawberries in the chocolate mixture, and place on a baking sheet, large plate, or large tray lined with parchment paper. Refrigerate until chocolate is set, about 30 to 45 minutes.
