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Green asparagus salad with KANZI® apple, strawberry and balsamic cream
Green asparagus spears meet juicy KANZI® apple slices and ripe strawberries in a salad that celebrates texture and flavour. A velvety balsamic cream weaves through the crisp greens and basil leaves, lifting every bite with tang and sweetness. Perfect for brightening up spring lunches, casual dinners, or sharing outdoors. Effortless to assemble — delightful to savour.
1. Bring a pan with plenty of water to the boil. Chop 2 cm off from the bottom of the asparagus. Throw them away. Halve the asparagus, and cook them for 3 minutes al dente. Drain and rinse them until cold under cold water.
2. Use a peeler to slice the zucchini lengthways into long thin strips. Chop the KANZI® apple into very fine slices.
3. Clean the strawberries and chop in half. Pick the leaves from the basil stems.
4. Divide the rocket and asparagus between 4 large deep plates, and add pieces of apples, strips of zucchini, basil leaves and strawberries in between.
5. Spoon the olive oil and balsamic cream over the salad and use a peeler to add flakes of Parmesan cheese on top. Sprinkle with freshly milled pepper. Serve the salad with baguette.
