Cuisine of Slovenia’s Regions: Salad with Strawberries and Asparagus
- 6 tbsp olive oil,
- 150 g onion,
- 2 tbsp sugar,
- 3 sprigs of thyme,
- 4 tbsp balsamic vinegar,
- 1 kg asparagus,
- 0.5 kg strawberries,
- 1 red sweet pepper,
- several mint leaves.
In a griddle, evenly fry and salt the chopped onion with two tablespoons of olive oil. Add sugar and coarsely chopped thyme. Continue frying until sugar becomes caramel and onion softens. Remove from heat.
In a salad bowl, mix olive oil, vinegar, salt and a pinch of sugar to make a marinade. Peel asparagus and cut off the tips. Cut strawberries into quarters, and asparagus – into thin slices. Put the prepared strawberries, asparagus and fried onion in the marinade and mix.
Serve on a plate having previously decorated the salad with pepper and mint leaves.
Freshly baked toast made from whole-grain bread goes perfectly with the dish.