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Spring Asparagus and Strawberry Salad With a Caramel Drizzle

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“What a way to bring in the spring and summer? You'll find yourself at the dinner table going for this in place of anything else. ;) In mine I left it whole for presentation but it would better if cut as directed and tossed with rest of ingredients. can be served room temperature or chilled for those hot days.”

Ingredients Nutrition

  • 680.38 g asparagus, cut in to1/2 inch pieces and peeled if tough
  • 118.29 ml raspberry balsamic vinegar
  • 473.18-709.77 ml strawberries, sliced thick
  • 1 red onion, sliced very very thin
  • 14.79 ml caramel topping or 14.79 ml honey, Plus more
  • caramel topping or honey, to drizzle
  • 14.79 ml hazelnut oil or 14.79 ml olive oil
  • fresh grated nutmeg
  • salt
  • pepper
  • Garnish
  • caramel topping, to taste
  • 14.79-29.58 ml sliced almonds, toasted


  1. Cook asparagus in well salted boil water for 3-5 minutes. Rinse in cold water.
  2. Microwave onion in a 1/8 cup of water for 1 minute and rinse well in cold water and drain.
  3. Arrange asparagus on a platter.
  4. Arrange strawberries over asparagus. Or toss with asparagus.
  5. Reduce the balsamic vinegar to 1/4 cup, whisk in caramel or honey, oil, nutmeg, salt and pepper.
  6. Add onions to the vinegar mixture.
  7. Pour the mixture over asparagus.
  8. Drizzle with caramel topping. Sprinkle almonds over the salad.

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