Authentic home cooking from Chile, with US measurements. 
Asparagus with Strawberry Dressing
Asparagus with Strawberry Dressing
Open in Cookpad AppSteps
- 1
Peel the tough ends of the asparagus.
- 2
Bring water to a boil in a pot long enough to fit the asparagus.
Add the asparagus to the boiling water and cover with aluminum foil. Place the pot on the burner so the heat reaches the thicker ends of the asparagus, helping to protect the tips from overcooking.
- 3
Once the water returns to a boil, remove the asparagus and immediately place them in cold water, adding ice if possible. This will keep the asparagus bright green and prevent overcooking.
- 4
Pour the balsamic vinegar into a small saucepan and reduce over heat.
In a blender, combine the reduced vinegar and strawberries, and blend into a purée. - 5
Serve the asparagus topped with the strawberry dressing. If you prefer, you can strain the dressing to remove the seeds, but I did not.
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