asparagus + strawberry

May 27, 2014 • Nancy Wolfson-Moche

The time is now to harvest asparagus and strawberries. Since nature is our best model, I decided to test the notion that vegetables that ripen together should be eaten together. I combined blistered asparagus with fresh strawberries and got one delicate, woodsy green, sweet, juicy dish.


serves 4



15-20  fresh asparagus spears

15-20  fresh strawberries

1 Tablespoon Extra Virgin Olive Oil

sea salt and pepper, to taste


Wash the strawberries; trim the tops and slice each strawberry in half, lengthwise.


Set aside. Use a paring knife – and great care – to shave the outermost, tough layer of skin of the asparagus.


Wash them well. Cut the asparagus into two-inch-long pieces.


Heat a cast iron or stainless steel skillet for about 20 seconds. Add the olive oil and let it heat up for another 20 seconds. When the pan is hot, add the asparagus pieces. They will brown quickly – in about 30 seconds.


When they appear brown and slightly blistered, remove from the pan. Put the blistered asparagus in the center of individual bowls. Add sea salt and fresh ground black pepper to taste. Arrange the strawberries around them


and serve.

©Nancy Wolfson-Moche 2014



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I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).