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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Icing on the Cake: Testimonials

I’m very impressed by all the elements you are able to pack into the lesson without it seeming at all overwhelming: the review, the actual cooking skills, the creativity of coming up with their own dishes, the chance to present their creations, the opportunity to learn about and share thoughts on something else (in last week’s case, the feelings represented in the book), the execution of their  jobs, the responsibility for one’s station/implements and the overall following of directions…..all without losing the fun quotient. No wonder the kids love coming!  You’ve really created something special so kudos to you!

- T.